Fresh salad gets a shot of vitamin B12 and zinc when grilled and sliced Top Sirloin is added. The combo of chipotle powder and balsamic vinaigrette delivers big, bold flavors in this steak salad.
Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 246 Calories; 6g Total Fat; 2g Saturated Fat; 2g Monounsaturated Fat; 70mg Cholesterol; 411mg Sodium; 22g Total carbohydrate; 30g Protein; 3.6mg Iron; 8.2mg Niacin; 0.7mg Vitamin B6; 110.5mg Choline; 1.5mcg Vitamin B12; 5.2mg Zinc; 30.7mcg Selenium; 6.5g Fiber.