Grilled sirloin, romaine lettuce, tomatoes, candied pecans, blue cheese, and grilled red onions. Dressed with balsamic vinaigrette and served with garlic toast.

Preheat the grill to medium-high heat. Season the sirloin steak with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare. Remove from grill and let rest for 5 minutes before slicing.

Grill the Steak

Slice the red onion into thick rings. Brush with olive oil and grill for about 2-3 minutes on each side until slightly charred. Remove from the grill and set aside.

Prepare the Onions

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste. Set aside.

Make the Balsamic Vinaigrette

In a large bowl, toss the romaine lettuce, cherry tomatoes, and candied pecans. Drizzle with the balsamic vinaigrette and toss to combine.

Assemble the Salad

Slice the grilled sirloin and add it on top of the salad. Crumble blue cheese over the top and add the grilled onions. Serve with garlic toast on the side.

Serve

Preheat the oven to 375°F (190°C). Mix minced garlic with olive oil and brush on the slices of bread. Toast in the oven for about 5-7 minutes or until golden brown.

northwest steak salad

Recipe information

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