Recipe of the Week! Grilled Sirloin Salad {perham, mn catering}

Ohhhhh when it's hot out... a heavy meal is the last thing on your mind. But you're still starving! Give this recipe a whirl and you've got a filling meal that is sure to satisfy those hunger pangs. Not to mention that it's pretty healthy too. Make a great piece of meat go farther by slicing it thinly and serving it atop a huge plate of fresh greens. This salad can really be adapted to whatever your favorites are, whether it be a Mesclun Mix, Spinach, Iceberg, Romaine or whatever is growing in your garden or your grocer has on hand. This and other great summer recipes can be found on CookingLight.com

Ingredients

• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pound lean boneless sirloin steak, trimmed
• 8 cups spring-blend salad greens
• 1 1/2 cups red bell pepper strips
• 1 cup vertically sliced red onion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon fresh lemon juice
• 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.