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Sizzling Sirloin and Portobello Salad
Sizzling Sirloin and Portobello Salad

Sizzling Sirloin and Portobello Salad

4 Review(s)
Healthy Living
Cook Minutes 35 Min
Prep : 35 Min
This main dish salad hits all the right notes - grilled steak, marinated mushrooms and peppers, red onions and tangy goat cheese served on top of crisp salad greens. This Sizzling Sirloin and Portobello Salad is a restaurant favourite, made easily at home.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2 portobello mushrooms, stems removed
2 red peppers, quartered
1 lb. (450 g) boneless beef sirloin steak
4 cups salad greens
2 Tbsp. sliced red onions
1/4 cup crumbled goat cheese
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How do I make it ?
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Step 1
Preheat barbecue to medium-high heat. Reserve 1/4 cup of the dressing; set aside. Brush remaining dressing onto outsides of mushrooms, peppers and one side of the steak.
Step 2
Grill mushrooms, peppers and steak, dressing-sides down, 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning after 5 min. Meanwhile, cover four serving plates with greens, then top with onions and cheese.
Step 3
Cut steak across the grain into thin slices; cut mushrooms and peppers into strips. Top salads with the meat and vegetables. Drizzle with the reserved 1/4 cup dressing.
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Serving Suggestion
Serve with half of a multigrain baguette, sliced and 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing for dipping.
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Substitute
For a milder cheese, substitute marinated cream cheese for the goat cheese. To prepare cream cheese, pour 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing over 125 g (1/2 of 250-g pkg.) cubed Philadelphia Brick Cream Cheese in shallow glass dish; cover. Refrigerate at least 30 min. to marinate. Remove cheese from marinade; discard marinade.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 4 g
20 %
Cholesterol 55 mg
Sodium 310 mg
13 %
Carbohydrate 11 g
Fibre 3 g
Sugars 5 g
Protein 28 g
Vitamin A
35 %
Vitamin C
180 %
Calcium
6 %
Iron
25 %
Servings
4 servings, one salad (287 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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