I'm going to do what my family calls a meat salad for this week's easy meal. Both DH and I are trying to get in more veggies and we eat a meat salad once or twice a week. The Sirloin Ceasar Salad has A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors for this filling main-dish salad. You save on cleanup time if both the steak and bread are cooked on the grill, and we use our grill even in the snow. Prep time is about 5 minutes, grilling or cooking time is about 10 minutes, and this scrumptious meal feeds 6. Have a great week!
Sirloin Ceasar Salad Cost: $6.34
Ingredients:
1 lb. boneless top sirloin steak - I used beef chuck steak ($2.69)
1 lb. boneless top sirloin steak - I used beef chuck steak ($2.69)
1 cup creamy Caesar salad dressing - Food City brand was $2.00 per bottle ($0.30)
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick) - In the Deli, entire loaf $1.79 ($0.90)
6 cups torn romaine - Ceasar Supreme Fresh express are 3/$5, use 1 bag ($1.66)
1 medium tomato, chopped ($0.79)
Directions: Place steak in a large resealable plastic bag. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal bag and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick) - In the Deli, entire loaf $1.79 ($0.90)
6 cups torn romaine - Ceasar Supreme Fresh express are 3/$5, use 1 bag ($1.66)
1 medium tomato, chopped ($0.79)
Directions: Place steak in a large resealable plastic bag. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal bag and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.
Nutrition Facts
One serving:
(prepared with fat-free dressing)
Calories: 214
Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 50 mg
Sodium: 586 mg
Carbohydrate: 18 g
Fiber: 0 g
Protein: 22 g
Diabetic Exchange: 2 lean meat, 1 starch, 1 vegetable.
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