Sirloin w/ Roasted Vegetable Salad
By Fruits & Veggies - More Matters
Beef up your vegetables intake with this hearty main dish salad.
- 1 pound beef top sirloin steak, cut 3/4" thick
1 cup dry barley
4 large roma tomatoes, cut into quarters
2 cups peeled baby carrots
2 cups sliced green bell pepper, 1” thick
3 seconds olive oil cooking spray
2 teaspoons no-salt herb seasoning
1 teaspoon fresh dill, chopped
1/2 teaspoon black pepper, freshly ground
1 teaspoon onion powder
1 teaspoon garlic powder
6 cups romaine lettuce
1/2 cup light ranch salad dressing
2 whole wheat pitas, 6½” diameter
Prepare barley according to package directions. Drain and cool. Pre-heat oven to 400°F. Combine tomatoes, carrots and peppers in a large bowl. Coat with 3 seconds of olive oil spray and mix well. Place vegetables on a flat non-stick oven pan and roast for 30 minutes, or until tender. When vegetables are cooked, add no-salt herb seasoning and fresh dill.
While vegetables are cooking, season steak with black pepper, onion powder and garlic powder. Place steak in center of grid over medium, ash-covered coals. Grill uncovered 13 to 16 minutes for medium rare to medium doneness, turning occasionally. Let rest for 5-10 minutes before slicing. Slice on the bias into ¼” strips.
On large plates, layer the following: 1 1/2 cups romaine lettuce, 1/4 of the steak, 1/4 of the vegetable mix and 1/4 of the barley. Top with 2 tablespoons of salad dressing. Cut the whole wheat pitas in half and cut each half into 3 equal sized wedges. Garnish each plate with three wedges of pita bread.
Each serving provides: An excellent source of vitamins A and C, folate, magnesium, potassium and fiber, and a good source of calcium.
- Total Fat:17.9g
- Saturated Fat:4.4g
- Dietary Fiber:15g
- % of Calories from Fat:28%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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