Pat dry steak with paper towels. Rub both sides of steak with olive oil. Sprinkle with steak grill seasoning.
Throwing salads together can be made easier by prepping vegetable toppings ahead of time. If you prep all produce ahead this salad can be ready and on the table in 30 minutes!
Servings and Ingredients
|1 (1 to 1-1/4-lb.) Hy-Vee Choice Reserve boneless beef top sirloin steak, 1 inch thick|
|1 tbsp. Gustare Vita olive oil|
|2 tsp. Hy-Vee steak grill seasoning|
|2 c. spring salad mix|
|½ c. Persian cucumbers, sliced|
|½ c. blueberries|
|¼ c. radishes, thinly sliced|
|¼ c. Soiree blue cheese crumbles|
|2 tbsp. Hy-Vee roasted & salted macadamia nuts, halved|
|Full Circle Market organic balsamic vinaigrette dressing, for serving|
|Coarse-ground black pepper, for garnish|
Things To Grab
- Paper towels
- Medium grill pan
- Aluminum foil
- 4 serving plates
Heat a medium grill pan over medium heat. Add steak to grill pan; cook 12 to 14 minutes or until steak reaches 130 degrees for medium-rare. Transfer to a cutting board. Loosely cover with foil; let rest 5 minutes.
Cut steak into slices.
Arrange salad mix and steak slices on 4 serving plates. Top each with sliced cucumbers, blueberries, thinly sliced radishes, blue cheese crumbles, and macadamia nuts.
Serve with balsamic vinaigrette dressing. Garnish with coarse-ground black pepper, if desired.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 90mg
- Sodium: 170mg
- Total Carbohydrates: 5g
- Protein: 26g