Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
2boneless petite sirloin steaks (about 1 pound)
3tbspolive oil, divided
1large red onion, sliced into ½-inch-thick slices
1tbspred wine vinegar
5ozspring mix
2medium tomatoes on the vine, chopped
2medium ripe avocados, peeled, pitted and chopped
¼cupfresh cilantro leaves
¼cupsliced almonds
1
Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.
2
Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer onion and steaks to cutting board; tent steaks with foil and let stand 10 minutes. Cool onion and chop; slice steaks against the grain.
3
In large bowl, whisk together vinegar and ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.
Chef Tip: Steaks and onion can also be grilled on the stove top on a grill pan over medium-high heat.
Ingredients
2boneless petite sirloin steaks (about 1 pound)
3tbspolive oil, divided
1large red onion, sliced into ½-inch-thick slices
1tbspred wine vinegar
5ozspring mix
2medium tomatoes on the vine, chopped
2medium ripe avocados, peeled, pitted and chopped
¼cupfresh cilantro leaves
¼cupsliced almonds
Directions
1
Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.
2
Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer onion and steaks to cutting board; tent steaks with foil and let stand 10 minutes. Cool onion and chop; slice steaks against the grain.
3
In large bowl, whisk together vinegar and ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
