Summer may be winding down, but there’s still time to fire up the grill for a backyard bash. Plus, with farmer’s markets still teeming with fresh produce, I love to take full advantage of nature’s bounty. That’s why this Grilled Steak with Beets and Greens recipe is a winner. It’s loaded with nutritious vegetables. And paired with hot-off-the-grates juicy sirloin, it makes the perfect end of summer feast.
Heart-healthy beets are full of vitamins and anti-oxidants. Trouble is, preparing them can turn your cutting board bright red. Next time, nip the stain in the bud by lightly spritzing the board with cooking spray first. The thin coating will prevent the beet juice from soaking into the surface. We combine the veggie with lettuce, broccoli, carrots and cucumbers then top with the steak and tangy goat cheese. Bottled dressing make it a snap to toss together. Give it a try, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lb. sirloin steaks
- 1 (8.8 oz.) pkg. cooked beets, drained and sliced
- 8 cups torn romaine lettuce (6 oz.)
- 2 cups cooked broccoli florets
- ½ English cucumber, halved lengthwise and sliced
- 1 carrot, halved lengthwise and sliced
- 3 oz. goat cheese, crumbled
- 6 Tbs. bottled balsamic vinaigrette dressing
Instructions
PrintPrepare grill for medium-high direct-heat cooking. Sprinkle steak with ½ tsp. salt and ¼ tsp. pepper; grill, flipping once, 3–4 min. per side for medium-rare or longer for desired doneness. Let rest 10 min.; thinly slice.
Meanwhile, arrange beets, lettuce, broccoli, cucumbers and -carrots on platter. Top with sliced steak.
Sprinkle salad with crumbled goat cheese. Drizzle with dressing or serve on the side.
Nutrition
- Calories: 367
- Total Fat: 20 gram
- Saturated Fat: 7 gram
- Protein: 32 gram
- Carbohydrates: 16 gram
- Fiber: 5 gram
- Cholesterol: 84 mg
- Sugar: 7 gram
- Sodium: 761 mg
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