Sirloin and Blue Cheese Salad

This is another delicious recipe from the September issue of Cooking Light...delicious!

Sirloin and Blue Cheese Salad
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 lb lean sirloin steak
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp olive oil
6 cups torn Bibb lettuce (I used red leaf and arugula)
3/4 cups sliced, peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup blue cheese, crumbled
*I also added 1 cubed avocado and 2 Roma tomatoes, chopped and seeded

Combine chili powder, cumin, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper; rub evenly over both sides of steak.

Heat grill pan over medium high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes. Turn steak over; cook 5 minutes. Place steak on cutting board; let stand 5 minutes. Cut across grain into thin slices.

Combine vinegar, mustard, 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small bowl. Stir with a whisk and gradually add oiil while constantly whisking. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.


This is my wonderful grill pan!