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Sirloin Steak and Corn Salad
Sirloin Steak and Corn Salad
Linda Larsen
At a Glance
Prep Time : 20min
Cook Time : 8min
Course : Entree, Salad
Type of Prep : Grill, Marinate, Toss
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter
 
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Grilled Sirloin Steak and Corn Salad

From Linda Larsen,
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You could substitute any kind of cheese or vegetables you'd like in this easy and elegant main dish salad recipe. In the summer, grill outside and use fresh corn cut from the cob. In the winter, pull out your dual-contact indoor grill and use frozen corn. Yum.

INGREDIENTS:

  • 1 lb. boneless sirloin steak
  • 2 Tbsp. vinaigrette Italian salad dressing
  • 3 ears fresh corn OR 3 cups frozen corn, thawed and drained
  • 1/2 cup sliced green onions
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup sliced mushrooms
  • 1 cup cubed Havarti cheese
  • 1/2 cup creamy Italian salad dressing

PREPARATION:

Brush steak with vinaigrette salad dressing and let stand for 15 minutes. If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.

In large bowl, combine corn, onions, peppers, mushrooms, and cheese with creamy Italian salad dressing and toss to combine.

Grill steak on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings

Calories: 327
Fat: 16 grams
Vitamin A: 25% DV
Vitamin C: 83% DV
Iron: 20% DV

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