Sirloin Steak Salad Recipe

Our expert dietitian friends from FRESH Communications are back again with another healthy and delicious meal featuring Verde Farms grass-fed beef. With a flavorful marinade and a mouthwatering blue cheese dressing, today’s steak salad recipe satisfies your craving for decadence — sans guilt. And the best news? This steak salad leaves you happy AND full. Have your steak and eat it, too.

Recipe: Sirloin Steak Salad 

Makes 2 servings 
Skill Level: Moderate

If you love treating yourself to a traditional steakhouse dinner but you don’t love all the extra calories, then this steak salad is for you! The decadent flavors of a steakhouse dinner combine in a refreshing (and healthy!) salad with delicious purple potatoes, grilled asparagus, and a blue cheese vinaigrette.

Skill Level: Moderate.


½ cup low-sodium soy sauce (or gluten-free tamari)

steak salad recipe

A recipe to share with the little ones

¼ cup cider vinegar
3 tablespoons olive oil
3 garlic cloves, chopped into large pieces
2 teaspoons cracked black pepper
2 tablespoons Worcestershire sauce

2 Verde Farms Grass-Fed Sirloin Steaks
1 lb baby potatoes (gold, purple, red or a combination)
1 tsp garlic powder
1 tablespoon extra-virgin olive oil
½ teaspoon salt
4 cups baby spinach
10 cherry tomatoes, halved
¼ medium red onion, thinly sliced
1 small bunch of asparagus
Fresh herbs, if available

1 clove garlic, minced
1/2 teaspoon dried oregano
2 teaspoons sugar
4 tablespoons red or white wine vinegar
1/2 cup extra-virgin olive oil
1/4 pound blue cheese, crumbled
Dash hot pepper sauce
¼ tsp fresh black pepper

Cooking Instructions:

1.) Combine marinade ingredients in a gallon-size plastic bag. Add steaks and lay flat. Allow to marinade at least 2 hours, turning the bag over at the halfway point.

2.) Preheat grill to medium-high heat.

grilled potatoes

Multi-colored tubers for the win

3.) Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10 to 12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.

4.) While potatoes cool, combine spinach, tomatoes and onion into salad bowl and toss.

5.) Place asparagus in an aluminum foil pocket. Drizzle with olive oil, salt and pepper to taste.

6.) Add the garlic powder, olive oil and salt to the cooled potatoes and coat thoroughly. Skewer the potatoes or place them in a grill basket.

7.) On the grill, brush the cooking grates clean.

8.) Place asparagus inside the aluminum onto the grill over direct heat. Grill for 10 minutes.

9.) Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let the steaks rest for 3 to 5 minutes.

10.) While the steaks rest, place the potatoes on the grill on direct heat for 5 minutes, turning once.

Blue cheese dressing: not photogenic, but absolutely delicious

Blue cheese dressing: photogenic? No. Delicious? Oh, yes.

11.) Slice the potatoes and steaks. Place potatoes, steaks and asparagus on top of the salad. Drizzle with the blue cheese vinaigrette. Serve immediately.

For Dressing:

1.) Combine all ingredients and whisk together until thoroughly mixed.

Remember, Fresh Communications will be talking about the health benefits of grass-fed beef with Boston 25 News at Sholan Farms in Leominster on August 11 from 6 – 10 AM, with a live news segment at 8:17 AM!

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