Southern Grilled Steak Salad
Thin slices of beef sirloin perfectly grilled with olive oil and seasoned with a blend of spices. Serve with Rainbow Salad drizzled with balsamic vinaigrette.
Equipment
- Grill pan or outside grill
- Bowls
- Whisk
Ingredients
- 1 pound tender cut beef or beef sirloin, sliced in a 1/4 inch thick
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoons chili powder
- 2 tablespoons olive oil
FOR THE BALSAMIC VINAIGRETTE
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, finely minced
- salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- In a bowl, combine smoked paprika, garlic powder, oregano, cumin, salt, red chili pepper flakes, and chili powder. Add all spices to the slices of beef, toss to coat well. Let it sit for half an hour to two hours.
- Heat a grill pan with olive oil. Add the slices of beef (cook in batches). Cook for a minute on each side or until desired doneness. Serve with your favorite salad or guacamole on the side.
FOR THE BALSAMIC VINAIGRETTE
- In a bowl, combine balsamic vinegar, Dijon mustard, honey, garlic clove, salt, and pepper. Use a whisk, mix to combine. Add the oil slowly, continue mixing until emulsified.
