Dressed to impress, marinated sirloin is the star of this six-ingredient entrée.
lb boneless beef sirloin steak
cup balsamic vinaigrette dressing
cups baby spinach leaves
cups halved fresh strawberries
cup sliced green onions (4 medium)
cup slivered almonds, toasted
In large nonmetal dish or resealable food-storage plastic bag, place steak. Add 1/4 cup of the vinaigrette dressing; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices.
In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix.
Divide spinach mixture evenly onto serving plates. Top each with steak slices; sprinkle with almonds.
To toast almonds, spread on cookie sheet; bake at 375°F. for 5 to 8 minutes or until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.