Garlic & Herb Steak Salad

The key to this protein-packed salad is coating lean Top Sirloin with a seasoned herb blend before grilling. Serve steak slices over spinach with grilled onions, tomatoes and eggs.

  • 25
  • 4
  • 302
  • 31 g


  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 1 tablespoon garlic & herb or onion & herb no-salt seasoning
  • 1 medium red onion, cut into 1/2-inch thick slices
  • 6 cups fresh baby spinach
  • 1 medium tomato, cut into wedges
  • 2 hard-boiled eggs, peeled and sliced
  • 2 tablespoons honey mustard
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 2 teaspoons garlic & herb or onion & herb no-salt seasoning
  • 2 teaspoons fresh lemon juice


  1. Combine Dressing ingredients in small bowl. Reserve 1/4 cup dressing for salad. Brush remaining dressing on onion slices.

  2. Press 1 tablespoon seasoning blend evenly onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onion 10 to 12 minutes (gas grill times remain the same) or until tender, turning occasionally.

  3. Carve beef into slices. Divide spinach evenly among four plates. Top with steak slices, tomatoes, onions and eggs. Drizzle evenly with reserved 1/4 cup dressing.


0 % *


0 % DV **


0 % DV

3.4 mg IRON

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5.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 302 Calories; 14g Total Fat; 4g Saturated Fat; 8g Monounsaturated Fat; 163mg Cholesterol; 180mg Sodium; 10g Total carbohydrate; 31g Protein; 3.4mg Iron; 11mg Niacin; 0.6mg Vitamin B6; 157.1mg Choline; 1.7mcg Vitamin B12; 5.2mg Zinc; 38.3mcg Selenium; 2.4g Fiber.

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