Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

Serving Size: 10

This main dish salad combines mixed greens with perfectly cooked steak, cherry tomatoes, and thinly sliced red onions. It all gets tossed with a creamy balsamic viniagrette.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Saute pan, Tongs, Top Stove, Whisk

Ingredients

3 pound sirloin steak
1 teaspoon garlic salt more or less to taste or preference
1/2 teaspoon freshly ground black pepper
3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

For the salad:

1 pound mixed greens
1/2 red onion small, thinly sliced
1 pint cherry tomatoes halved if large

For the vinaigrette (makes about 1 cup):

1/4 cup balsamic vinegar
1 clove garlic minced
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil

Instructions

Cook the steaks:

Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element. Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook the broccoli:

Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Make the dressing:

In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.

Assemble the salad:

Thinly slice the broiled steaks. Thinly slice the onion and soak in cold water if spicy.
To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.Top salad with sliced steak, broccoli, cherry tomatoes, and red onion, adding additional dressing if desired. Note: toss salad only when ready to eat. Store all the ingredients separately.

Nutrition