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Easy Sirloin Caesar Salad

A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors this filling main-dish salad. You save on cleanup time because both the steak and bread are cooked on the grill.
  • Total Time
    Prep: 5 min. + marinating Grill: 15 min.
  • Makes
    6 servings


  • 1 cup creamy Caesar salad dressing
  • 1/4 cup Dijon mustard
  • 1/4 cup lemon juice
  • 1 beef top sirloin steak (3/4 inch thick and 1 pound)
  • 6 slices French bread (1 inch thick)
  • 12 cups torn romaine
  • 1 medium tomato, chopped


  • In a small bowl, whisk the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour 3/4 cup dressing mixture in a shallow dish; add steak and turn to coat. Cover; refrigerate for 1 hour, turning occasionally. Cover and refrigerate remaining dressing mixture.
  • Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Lightly oil the grill rack. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside.
  • Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing.
Nutrition Facts
2 cups: 424 calories, 18g fat (5g saturated fat), 57mg cholesterol, 836mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 25g protein.

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