Grilled Top Sirloin on a Grilled Veggie Salad

It doesn't get much easier than this, y'all. This meal was so simple that I almost feel silly sharing the recipe. Almost.

This blog isn't so much about innovative, new ideas for recipes. It's about showing you how to cook healthy, delicious, and beautiful meals on a regular basis. 

Ingredients


Steak

• One top sirloin steak (mine was probably over a pound)
• Pepper and smoked salt 

Veggie Salad

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 onion, sliced
• 1 large bunch of mixed baby salad greens

Veggie Marinade

• 1/2 cup olive oil
• 1/2 cup red wine vinegar (or balsamic)
• 1 tsp oregano
• 3 garlic cloves, minced
• Salt and pepper

Baked Potato

• One Russet potato
• Butter
• 1 scallion, sliced
• Salt and pepper

Method

Veggie Salad

Whisk together all of the marinade ingredients and pour into a gallon-sized zip-top bag. Add veggies, zip up the top, and massage the bag to distribute the marinade. Let sit in the fridge for at least 2 hours. Grill in a grill basket over medium heat. When the veggies are finished, place a small handful of mixed baby salad greens on a plate and top with grilled veggies.

Steak

Bring steak to room temp by removing from the fridge roughly 30 minute prior to grilling. Season with smoked salt and pepper. Grill to your desired doneness.

Potato

Bake potato in 400-degree oven until tender. (Or microwave it.) When it's finished cooking, halve it, mash it up inside the skin with butter and salt and pepper. Top with sliced scallions.

Plate it all up and enjoy.