This recipe is fairly easy to prepare and really tasty, especially if you love horseradish and blue cheese. It is from page 52 of the August/September 2012 issue of Clean Eating magazine.
Sweet Pepper Sirloin Salad with Fresh Horseradish Vinaigrette and Blue Cheese
1 pound boneless top sirloin steak
5 ounce mixed greens
1/2 yellow bell pepper, sliced (I put our peppers on the grill)
1/2 red bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 ounce crumbled blue cheese
2 cloves garlic, minced
1/2 cup white wine vinegar
2 tablespoons fresh grated horseradish
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Heat a large grill pan on medium-high heat and lightly brush with oil. Add steak and cook, turning once, to desired donesness, 6 to 8 minutes for medium rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.
Meanwhile in a small bowl, whisk together all vinaigrette ingredients.
In a large bowl, combine greens, bell peppers, tomatoes and onion. Top with steak, vinaigrette and cheese, dividing evenly.