(77) Barbecue Sirloin and Blue Cheese Salad

YUM! This was easy and very flavorful. I didn't measure the lettuce and used half of the dressing on 1 salad. I'll just make more for the leftovers. Delish! Please serve this with crusty bread to sop up the leftover cheese bits and vinaigrette!!

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Barbecue Sirloin and Blue Cheese Salad

Lean sirloin steak sits atop a bed of fresh veggies for an easy weeknight main-dish salad. Top with crumbles of rich blue cheese to bring out the bold flavors in the homemade vinaigrette.

Yield: 4 servings (serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)
Source: Cooking Light Magazine, September 2009

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
Cooking spray
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups torn Bibb lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup (2 ounces) crumbled blue cheese

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Nutritional Information
Calories: 269, Fat: 12.4g (sat 4.9g,mono 5.4g,poly 0.8g), Protein: 29.5g, Carbohydrate: 9.4g, Fiber: 2.6g, Cholesterol: 57mg, Iron: 2.8mg, Sodium: 671mg, Calcium: 141mg