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Thursday, September 16, 2010

Sirlion Steak with Roaste Vegetable Salad

1 cup uncooked barley
4 large Roma tomatoes, cut into wedges
8 ounces baby carrots, peeled
2 medium green bell peppers, cut into 1-inch thick pieces
2 teaspoons sodium-free herb seasoning
1 teaspoon fresh dill, diced
1 pound beef top sirloin steak, cut 1-inch thick
½ teaspoon cracked black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
4 cups Romaine lettuce
1 cup Hidden Valley® Original Ranch® Light Dressing
2 (6-inch) whole wheat pitas, lightly toasted and cut into 6 wedges each
Olive oil spray

InstructionsPrepare barley according to package directions. Rinse, drain, and allow to cool.
Preheat oven to 400°F. In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender. Preheat the grill. Season the steak with black pepper, onion powder, and garlic powder. Grill the steak over medium, ash-covered coals. Grill uncovered, for 5-7 minutes on each side for medium-rare, turning once. Remove the meat from the grill, allow to rest, covered, for 5 minutes before slicing. Divide the lettuce leaves between 4 dinner plates. Top the lettuce with even amounts of the barley, vegetables, and steak. Top each serving with 2 tablespoons of the dressing and the toasted pita bread.

Recipe Source: Hidden Valley Ranch

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