Cooking with Cathy: Sizzlin' Summer Sirloin Salad
Chef Cathy has another summer treat to cool off with. It's a salad, but it's got steak in it. Interested? Click to check it out.
1 bag spring mix salad
2-6 oz. petite sirloin steaks, cubed, about 1/2" thick
1-8 oz. can yellow corn, drained
2 cups red cabbage, sliced
1-8 oz. carton crumbled peppercorn Feta cheese
1 bag cherry tomatoes
1 small cucumber, diced
1 bottle Basil-Lime salad dressing
1/4 tsp. garlic powder
1/4 tsp lemon pepper
1/4 tsp. cayenne pepper
2 TBS. extra virgin olive oil
In a large skillet over medium-high heat, grill steak in oil and spices. Cook for 2-3 minutes for medium rare. On a large serving platter, add all other ingredients except dressing. Top salad with cooked steak and drizzle dressing on top.