Layered Beef Sirloin Salad Salads
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- 1-1/2 pounds beef top sirloin steak
- 1 tsp. coarse ground black pepper
- 1 tsp. salt
- 8 cups torn mixed greens
- 1 can (8 ounces) water chestnuts, sliced
- 1 cup shredded carrots
- 1 medium red onion, thinly sliced into rings
- 1 green bell pepper, diced
- 1 cup cheddar cheese, grated
- 2 Tbsp. fresh parsley, chopped
- 1 cup mayonnaise
- 1 Tbsp. white wine vinegar
- 1 Tbsp. sugar
- 1 Tbsp. horseradish (optional)
Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.
Carve steak across the grain into 1/4-inch thick strips, 2 inches long.
Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.
In a small bowl combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).
Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.
When ready to serve, toss the salad to mix the ingredients.
You can substitute leftover roast beef, or fully cooked beef strips, for the grilled steak. Be sure to carry the salad in an insulated container if you are taking it along to a picnic or party.
Nutrition Info per serving: (1 serving, 11 oz.) 556 calories; 40 g fat (10 g saturated fat; 4 g monounsaturated fat); 77 mg cholesterol; 862 mg sodium; 15 g carbohydrate; 4.4 g fiber; 33 g protein; 12.1 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 36.2 mcg selenium; 5.7 mg zinc.