Prep Time: 2 hours 15 minutes
Cooking Time: 10 minutes
Ingredients
Directions
Preparation
1. Combine ¼ cup olive oil, soy sauce, green onions, garlic, lime juice, brown sugar red pepper flakes, and cumin in a large Ziploc bag. Add sirloin, seal bag, and allow to marinade in refrigerator for 2 hours.
2. Preheat grill to medium-high heat. Once hot, remove steak from marinade and cook on grill for 4 minutes. Flipping only once, cook steak an additional 3 minutes for medium-rare (or longer to reach desired doneness). Transfer steak to cutting board and allow to rest for 5 minutes before slicing into thin strips.
3. Meanwhile, in a small bowl, whisk together remaining 2 tablespoons olive oil, Dijon mustard, red wine vinegar, Worcestershire sauce, and honey. Set aside.
4. Artistically arrange arugula, sliced pear, blue cheese crumbles and pecans onto 4 dinner plates. Divide sliced steak evenly between the 4 salads. Sprinkle salads with freshly cracked black pepper and lightly drizzle with Dijon dressing. Serve immediately.
Nutrition Facts
Serving Size: 1 salad
Calories: 300
Fat: 13 g
Carbohydrates: 9 g
Sodium: 250 mg
Fiber: 1 g
Protein: 32 g
Cholesterol: 80 mg