Recipe: Marinated Steak Salad

This colorful steak salad is simple, healthy, and perfect for serving year ‘round. Use sirloin steak tips, which is budget friendly, tasty, and tenderizes nicely with this easy-to-make marinade. The steak is served on a refreshing combination of cucumbers, tomatoes, red onion, and basil. Serve this salad with warm whole grain rolls for a complete meal.

Marinate time: up to 1 hour
Prep time: approximately 10 minutes
Cook time: approximately 10 minutes
Rest time: 5 minutes
Total time: 1 hour 15 minutes
Serves: 4
Serving size: approximately 4 ounces steak and 1½ cups salad

Ingredients

For the steak:

• 1 pound beef sirloin steak

• ⅓ cup Worcestershire sauce

• 3 tablespoons extra light olive oil, divided
• 2 cloves garlic, crushed
• ¼ teaspoon ground black pepper

For the salad:

• 1 medium cucumber
• 10 ounces grape tomatoes
• 1 medium red onion
• ¼ cup basil
• ¼ cup unseasoned rice vinegar

Instructions

Combine Worcestershire sauce, 2 tablespoons olive oil, garlic, and pepper in a resealable plastic bag or bowl. Add the steak and refrigerate at least 20 minutes, preferably up to an hour.

While the steak is marinating, make the salad. Peel and cube the cucumber, halve the tomatoes, thinly slice the onion, and sliver the basil (reserve a few leaves for garnish). Add to a large serving bowl with the rice vinegar and remaining tablespoon olive oil. Toss to combine. Add salt and pepper to taste and set aside.

Preheat grill to high heat (450-500 degrees F). Clean and oil grates. Place steak on the grill. Grill for approximately 5 minutes on each side for medium rare (internal temperature 125 degrees F), or until desired doneness. Grilling time will depend on the thickness of the steak and the temperature of your grill. Remove steak from grill and let rest for 5 minutes. Internal temperature will rise another 5-10 degrees.

Slice steak thinly against the grain and place on top of cucumber salad. Garnish with reserved basil.

Serve and enjoy.

MOBE kitchen tip:

• When measuring doneness, insert a meat thermometer on the side of the steak in the center of the thickest part of the meat (away from any bone, if it’s a bone-in piece of meat). Remove the meat from the grill 5-10 degrees prior to the temperature you are looking for, as the meat will continue to rise in temperature as it rests.

Recipe notes:

• Add avocado to the salad for a creamy, buttery texture. Avocado includes healthy fats, fiber, potassium (and more).
• If you don’t have basil on hand, you can use parsley for garnish.
• If there’s no access to a grill, use a cast iron skillet or regular skillet on the stovetop. Sear on both sides over high heat, then reduce the heat to medium and cook until desired doneness. You can also roast the steak in the oven at 500 degrees until desired doneness, using the internal temperature as a guide.

Nutrition facts per serving

Calories: 300 / Total Fat: 16g (21% DV) / Saturated Fat: 3g (15% DV) / Trans Fat: 0g / Cholesterol: 50mg (17% DV) / Sodium: 400mg (17% DV) / Total Carbohydrate: 17g (6% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 8g / Added Sugar: 0g (0% DV) / Protein: 22g / Vitamin D: 0mcg (0% DV) / Calcium: 43mg (4% DV) / Iron: 3mg (15% DV) / Potassium: 464mg (10% DV)

Allergen statement: Worcestershire contains fish (anchovies) as an ingredient.

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