Grilled Sirloin Salad With Balsamic Greens

Grilled Sirloin Salad With Balsamic Greens
By Wayne Johnson of Andaluca - Seattle, WA
Adapted by StarChefs

INGREDIENTS:


2 (5-ounce) top sirloins
2 Tablespoons olive oil
Kosher salt and freshly ground black pepper (Chef Johnson suggests using your favorite seasoning mix/rub)
3 ounces balsamic vinegar
4 cups mixed salad greens
20 croutons
1 ounce fried onions (optional)
6 Tablespoons crumbled blue cheese
12 cherry or grape tomatoes
1 red pepper, cut into ¼-inch strips
2 bosc pears, skin on, thinly sliced

Preheat grill or broiler to high heat. (Chef Johnson uses a George Foreman Grill.) Pound sirloins with a mallet until ¼-inch thick. Rub meat with oil and season with salt and pepper (or seasoning mix).

Place seasoned sirloins on grill. Cook meat about 3-5 minutes a side or to desired doneness. (Cook one steak at a time on the George Foreman, 3-5 minutes for total cooking time.) Allow steaks to rest 5 minutes before slicing.

Pour balsamic vinegar along the sides of a large mixing bowl. Add remaining ingredients and toss lightly. Place greens in center of 2 plates, topping with all the other items at the bottom of the bowl. Slice sirloins on the bias and place around salad.

Wine Pairing:

A full-bodied, fruity Merlot such as the Pepper Bridge Merlot 2001 from the Walla Walla Valley

Round Out the Meal:

With a warm apple crisp and vanilla ice cream for dessert

Yield: 2 Servings