‘Eating Clean on the Cheap’ – Tex Mex Sirloin and Roasted Pepper Salad

I love my salads so I am always looking for ways to be creative when it comes to dressing up a bowl of greens. For this salad, I roasted the peppers and corn kernels and seasoned the sirloin with some Tex Mex-style seasoning. I typically like to use olive oil and red wine vinegar on my salads that are topped with beef. It gives a bit of moisture without overpowering the flavor of the beef.

Tex Mex Sirloin and Roasted Pepper Salad

*On sale this week at Publix (March 22-March28, 2012)

  • 1.5 lb Greenwise Sirloin*
  • 6 cups spinach or any greens you prefer
  • 10-12 mini peppers, sliced lengthwise*
  • 1 cup frozen corn kernels*
  • 1 large tomato*, diced
  • 1/3 cup onion*, diced
  • olive oil
  • red wine vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 3 garlic cloves, minced
  • salt and pepper

Turn on broiler. Spray pepper slices and thawed corn kernels with olive oil and place in oven for about 2-3 minutes or until they begin to brown. Pull out of oven and allow to cool completely.

Spray beef with just a touch of olive oil. Rub salt, pepper, cumin, chili, and garlic onto each side of the sirloin. Place on grill over medium to medium-high heat. Cook about 10 minutes on first side. Flip once and cook another 8 minutes for medium rare. Take off the grill and let rest for at least 5 minutes before slicing.

Divide greens evenly into 4 separate salad bowls and top with the peppers, corn, tomatoes, onion, and sirloin slices. Drizzle with olive oil and red wine vinegar.

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