Salad over sirloin

[TJ Buffalo]

I just made this for us last night and it came out great. It was in a magazine insert (Parade mag) in a newspaper this week.
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Salad Over Sirloin
A new way to serve salad today is atop meat or fish. These salads are great, because you get a taste of meat and veggies in every bite.

� 1 cup diced (1/4 inch) hothouse (seedless) cucumber
� 1 cup diced (1/4 inch) seeded ripe tomatoes
� 1 cup diced (1/2 inch) fresh feta cheese
� 1/2 cup diced (1/4 inch) red onion
� 1/2 cup coarsely chopped pitted black olives
� 1/4 cup chopped fresh flat-leaf parsley
� Salt and freshly ground black pepper, to taste
� 1/4 cup extra-virgin olive oil
� 1/4 cup red-wine vinegar

For the sirloin:
� 1 (1.5 pound) sirloin steak (boneless top sirloin, also called a butt sirloin), 1.25" thick
� Coarse salt and freshly ground black pepper, to taste

1. Combine the cucumber, tomatoes, feta, red onion, olives and parsley in a large bowl. Season with salt and pepper. Toss with olive oil and vinegar. Set aside.

2. Preheat a lightly oiled grill.

3. Just before grilling, season the steak well on both sides with salt and pepper.

4. Grill the steak until well-seared and well-browned on the first side, about 4 minutes. Turn the steak and grill 3 minutes more for medium-rare meat.

5. Remove the steak to a cutting board and let rest 5 minutes for the juices to settle. Carve into generous 1/2-inch slices and divide among 4 dinner plates, topped with the reserved salad.

Serves 4. Per serving: 460 calories, 7g carbohydrate, 40g protein, 30g fat, 95mg cholesterol.

[saucisson]

Serves four? I could eat that all myself right now. I'm salivating like one of Pavlov's dogs just reading it

Dave

[TJ Buffalo]

Yeah, it was tasty indeed, with amazingly little left over.