Grilled Sirloin Steak Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

This salad is made hearty by slices of grilled sirloin steak. A spinach salad base and blue cheese dressing finish it off.

Ingredients

2 lb. sirloin steak
2 tbsp. coarse steak seasoning mix
2 tbsp. olive oil
3 cups cooked bacon, crumbled
3 cups blue cheese dressing
1, 12-oz. bag baby spinach mix
1/2 cup carrots, shredded
1/2 cup red bell pepper, julienned
1 large tomato, sliced (1/4-in. thick)

Steps

1. Preheat grill. Sprinkle steak with seasoning and coat lightly with oil. Grill to desired doneness. Hold warm.

2. In a small bowl, combine bacon with blue cheese dressing; reserve.

3. In a large bowl, combine baby spinach mix with carrots and peppers. Mix in dressing; toss to coat.

4. Slice steak 1/4-in. thick. Portion spinach salad onto 6 plates. Add a few slices of grilled sirloin to each plate; garnish with tomato slices.

5. Serve with a ramekin of dressing.

More From FoodService Director

Sponsored Content
snacking mobile phones coffee

From Keurig Green Mountain.

University students are on a quest to discover their own tastes and preferences, and that includes beverages — especially specialty coffees.

Study sessions are usually fueled with coffee, and plenty of it. Hard-working students look to break monotony with variety, and they also want to treat themselves. Limited time offerings of flavored coffees coupled with seasonal variations are one way to satisfy these cravings. Here are four ways to do so.

Seasons change

The most natural time to change up beverage menus is when seasons turn — 32% of...

Ideas and Innovation

A house of straw is rising on the grounds of University of Michigan’s campus farm this summer, constructed by students enrolled in a green building class. The sustainable structure features 18-inch-thick straw bales covered in adobe and is topped with a metal roof sporting solar panels. It will be the first building on the Ann Arbor campus to be off the electrical grid—and the first university structure built by students, reports Michigan News .

Once the straw house is completed, Michigan Dining plans to host farm-to-table dinners there. It will also serve as headquarters for the...

Industry News & Opinion

Texas’ Farm Fresh initiative has this year expanded to include summer meal programs , My High Plains reports.

The program, which strives to incorporate more local ingredients into school meals, is led by the Texas Department of Agriculture.

Last week, producers and foodservice operators from schools around the state met at a nutrition conference to learn more about how to increase their use of local food. Around 40% of schools in the state are currently part of the initiative.

Read the full story via myhighplains.com .

Photo courtesy of Pixabay

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code