Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette
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Serving Size: 8 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
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
Ingredients
Ingredients
- 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, WhiskNutrition
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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