Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

$0.00 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
Mayumi Tavalero
This main dish salad combines mixed greens with perfectly cooked steak, cherry tomatoes, and thinly sliced red onions. It all gets tossed with a creamy balsamic viniagrette.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


Cook the steaks:

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element. Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Steam the broccoli:

  • In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add the cut broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.

Make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.

Assemble the salad:

  • Thinly slice the broiled steaks. Thinly slice the onion and soak in cold water if spicy.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.Top salad with sliced steak, broccoli, cherry tomatoes, and red onion, adding additional dressing if desired. Note: toss salad only when ready to eat. Store all the ingredients separately.

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook0
Total Time30 minutes
Recipe Serving Size10



  • 3 pound sirloin steak  
  • 1 teaspoon garlic salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

For the salad:

  • 1 pound mixed greens 
  • 1/2 red onion small, thinly sliced
  • 1 pint cherry tomatoes halved if large

For the vinaigrette (makes about 1 cup):

  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra virgin olive oil

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Saute pan, Tongs, Top Stove, Whisk


Calories: 390kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 445mg | Potassium: 1168mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1737IU | Vitamin C: 163mg | Calcium: 129mg | Iron: 4mg

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