Grilled Sirloin Salad

1. 1

   In a large shallow dish, combine 2 tablespoons oil and 1 tablespoon vinegar; add the steak and turn to coat. Cover and refrigerate for 1 hour.

2. 2

   Place onion and green pepper on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly; set aside.

3. 3

   Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).

4. 4

   Grill vegetable packet, covered, for 8-10 minutes or until crisp-tender. Open foil carefully to allow steam to escape.

5. 5

   Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the salad greens, raspberries and grilled vegetables. In a small bowl, whisk the salt, pepper and remaining oil and vinegar; pour over salad and toss to coat. Slice steak across the grain; arrange over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.