Marinating sirloin in an Italian balsamic vinegar mixture results in tasty and tender strips of beef.
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 1 envelope Italian dressing mix (0.7 ounce)
- 1 tablespoon olive or vegetable oil
- 1 pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
- 4 cups fresh baby salad greens
- 2 cups bite-size pieces arugula leaves
- 2 roma (plum) tomatoes, chopped
- 1 1/2 cups sliced baby portabella mushrooms (4 ounces)
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 2/3 cup Caesar-flavored croutons
- Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
- Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
- Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
- Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.
- Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 21g. Daily Values: ; Iron 14%. Exchanges: ; 2 Vegetable. Carbohydrate Choices: 1/2.
- Percent Daily Values are based on a 2,000 calorie diet