Sizzling Sirloin and Portobello Salad
Salad for dinner doesn’t have to be boring. This salad will satisfy even the most picky eaters
Source: By Kraft Canada
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2 portobello mushrooms, stems removed
2 red peppers, quartered
1 lb. (450 g) boneless beef sirloin steak
4 cups salad greens
2 Tbsp. sliced red onions
1/4 cup crumbled goat cheese
Preheat barbecue to medium-high heat. Reserve 1/4 cup of the dressing; set aside. Brush remaining dressing onto outsides of mushrooms, peppers and one side of the steak.
Grill mushrooms, peppers and steak, dressing-sides down, 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning after 5 min. Meanwhile, cover four serving plates with greens, then top with onions and cheese.
Cut steak across the grain into thin slices; cut mushrooms and peppers into strips. Top salads with the meat and vegetables. Drizzle with the reserved 1/4 cup dressing.