Sirloin steak and salad

Sirloin steak and salad


1 person made this

About this recipe: 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.

Iam452 Angus, Scotland, UK

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) shop-bought salad
  • 50g bell pepper, finely chopped
  • 25g red onion, finely chopped
  • 6 to 7 small pickles, finely chopped
  • 20g 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 the salad, bell pepper, red onion, pickles and dressing and 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.


Recipe author's nutrition calculations: Calories = 392, Carbs = 12g, Fat = 21g, Protein = 39g.

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