Sirloin steak and salad

    2 hours 20 min

    A healthier alternative to chips and onion rings etc. Allow plenty of time for the steak to marinate in the garlic oil before cooking as this will help add extra flavour.


    Angus, Scotland, UK
    2 people made this

    Serves: 2 

    • 1 (200g) sirloin steak
    • 3 to 5 sprays garlic spray oil
    • 3 to 5 pinches black pepper
    • 1/3 bag (about 2 handfuls) mixed salad leaves
    • 50g red or yellow pepper, finely chopped
    • 25g red onion, finely chopped
    • 6 to 7 pickled onions, sliced
    • 1 tablespoon blue cheese dressing

    Prep:10min  ›  Cook:10min  ›  Extra time:2hr resting  ›  Ready in:2hr20min 

    1. Trim any excess fat off the steak. Spray with garlic spray oil and season with black pepper; place in a sealable freezer bag and chill in fridge for at least a few hours.
    2. Remove from fridge at least 30 minutes before you need it to bring it up to room temperature (this will promote a more even cook).
    3. Preheat a George Foreman grill then, once hot, cook the steak for a few minutes on each side, to your preference. After cooking, remove from the heat and allow to rest for at least 5 minutes.
    4. In a bowl, combine salad leaves, red pepper, red onion, pickles and dressing; toss well. Either transfer to a plate and serve the steak whole or slice the steak and serve on top of the tossed salad in the bowl.

    See it on my blog

    See this on Low.Calorie.Recipes

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