Sirloin Steak Salad

    45 mins

    This is a quick and easy meal for a weeknight meal.

    262 people made this

    Serves: 4 

    • 800g beef sirloin steak
    • 5 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1,1/2 tablespoons lemon juice
    • 1 clove garlic, crushed
    • 1/2 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon Worcestershire sauce
    • 125g blue cheese, crumbled
    • 1 large head romaine lettuce, well rinsed and torn into bite-size pieces
    • 2 tomatoes, sliced
    • 1 small green capsicum, seeds removed and sliced
    • 1 carrot, peeled and sliced
    • 1 small red onion, peeled and sliced
    • handful green olives

    Prep:30min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:45min 

    1. Preheat barbecue for high heat.
    2. Lightly oil cooking grill grate. Brush steaks with 1 tablespoon olive oil and place on the grill and cook for 3 to 5 minutes per side or to desired doneness. Remove from heat and set aside until cool enough to handle. Slice steak into thin strips.
    3. In a small bowl, whisk together the remaining olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
    4. Arrange the lettuce, tomato, pepper, onion and olives on 4 chilled plates. Top with steak and drizzle with dressing. Serve with crusty bread.

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    Reviews in English (211)


    I actually crave this dressing! I did add one major thing to the recipe. I made a second batch of the dressing (minus the blue cheese) and used it as a marinade for the meat. I marinated the steak for a couple hours and it really gave it some extra kick. Will make again and again.  -  18 Nov 2003  (Review from Allrecipes US | Canada)


    Hubby out of town tonite--what to do for dinner? Using the ingredient search, I typed in what I had on hand to work with quickly--leftover grilled steak, lettuce, blue cheese,green pepper and tomatoes. This came up and it was perfect--and didn't break the calorie bank! I made a few minor changes, just to suit my own taste preferences, including adding some crumbled bacon and excluding the green olives, not that they wouldn't have been good. I also had some homemade Italian vinaigrette on hand, so didn't need to bother with this dressing, which was probably just as well since the Worcestershire in it didn't really appeal to me. All and all, no matter what little individual spins you put on this, a great idea, and just a delicious simple dinner, made perfect with the glass of red wine I had to accompany it.  -  16 Jun 2008  (Review from Allrecipes US | Canada)


    This a great recipe for those nights when you feel like a salad, but don't want to feel hungry minutes after you are done. I made this using my leftover steak from the night before and it worked great.  -  17 Jan 2001  (Review from Allrecipes US | Canada)