Barbecue Sirloin and Blue Cheese Salad

Lean sirloin steak sits atop a bed of fresh veggies for an easy weeknight main-dish salad. Top with crumbles of rich blue cheese to bring out the bold flavors in the homemade vinaigrette.

Yield: 4 servings (serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)

Ingredients

• 2  teaspoons  chili powder
• 3/4  teaspoon  ground cumin
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 1  pound  lean sirloin steak, trimmed
• Cooking spray
• 2  tablespoons  white wine vinegar
• 2  teaspoons  Dijon mustard
• 1  tablespoon  extra-virgin olive oil
• 6  cups  torn Bibb lettuce
• 3/4  cup  thinly sliced peeled cucumber
• 1  cup  red bell pepper strips
• 1/2  cup  thinly sliced shallots
• 1/2  cup  (2 ounces) crumbled blue cheese

Preparation

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

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. 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.

Nutritional Information

Calories:

269

Fat:

12.4g (sat 4.9g,mono 5.4g,poly 0.8g)

Protein:

29.5g

Carbohydrate:

9.4g

Fiber:

2.6g

Cholesterol:

57mg

Iron:

2.8mg

Sodium:

671mg

Calcium:

141mg