Sweet Pepper Sirloin Salad with Fresh Horseradish Vinaigrette and Blue Cheese

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

Vinaigrette
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.

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3 thoughts on “Sweet Pepper Sirloin Salad with Fresh Horseradish Vinaigrette and Blue Cheese

  1. Thanks for posting this. It’s one of my faves, too, and I suddenly can’t find that issue of the magazine anywhere! I’m so sad because I know I had a number of recipes marked in there.

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