Grilled Sirloin with Greek Tomato and Baby Arugula Salad (Get Cooking)

Recipe

Salad
Grilled Sirloin with Greek Tomato and Baby Arugula Salad (Get Cooking)

Primary Media

Salad topped with tomatoes, olives, red onions, and thinly cut steak

User Rating

4.36 out of 5 stars
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14 ratings

Recipe Data

4
Servings
20min
Prep
28min
Total

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    Description

    Crisp, fresh, and tasty, this salad is perfect for a grill out! It can be cooked on an indoor or out door grill, or even a cast-iron skillet!

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 c.red cherry tomatoes, halved
    1 c.yellow cherry tomatoes, halved
    ½ c.English cucumber, diced
    ¼red onion, thinly sliced
    ½ c.kalamata olives, halved
    2 tbsp.Hy-Vee Select garlic-flavored olive oil
    2 tbsp.fresh lemon juice, divided
    1 tbsp.Hy-Vee Select red wine vinegar
    2 tsp.fresh oregano , chopped
    1 tbsp.flat leaf parsley, chopped
    2fresh basil leaves, chopped
    Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste
    4(6 oz each) 100% Natural Angus Reserve sirloin steaks
    4 c.baby arugula
    ½ tbsp.Hy-Vee Select extra-virgin olive oil
    2 oz.Hy-Vee Select crumbled feta cheese

    Things To Grab

    • Medium bowl
    • Indoor or outdoor grill or cast-iron skillet
    • Large bowl

    Directions

    1. For Greek Tomato mixture, in a medium bowl, combine tomatoes, cucumber, red onion, kalamata olives, garlic-flavored olive oil, 1 tablespoon lemon juice, red wine vinegar, fresh oregano, parsley and basil. Season with salt and pepper. Let stand at room temperature; set aside.
    2. Season steaks with kosher salt and black pepper. Heat an indoor grill pan, cast-iron skillet or outdoor grill until extremely hot. Sear steaks for 3 to 4 minutes per side or until they have reached desired doneness (for rare: 125 degrees; medium-rare: 130 degrees; medium: 135 to 140 degrees). Remove from heat and let rest for 5 to 6 minutes before slicing.
    3. Meanwhile, in a large bowl, toss arugula, 1 tablespoon remaining lemon juice and extra-virgin olive oil; season with salt and pepper.
    4. Toss feta cheese with prepared tomato mixture. Serve sliced steak over Baby Arugula Salad and top with Greek Tomato mixture.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 70mg
    • Sodium: 730mg
    • Total Carbohydrates: 10g
    • Protein: 37g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 30%
    0%
    Iron 20%
    0%
    Calcium 15%

    Recipe Source:

    KCCI-TV recipe, March 5, 2016