Easy Sirloin Thai Salad

  • Total: 30 min
  • Cook: 30 min
  • Yield: 4 Servings
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1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)

1 (5-ounce) container prewashed fresh herbs and greens lettuce mix (about 8 cups)

1 ripe mango, sliced

1 small ripe avocado, sliced

1/2 cup shredded carrot

1/2 cup diced red and/or yellow bell pepper

1/2 teaspoon coarse sea salt

2 tablespoons dry roasted peanuts, chopped (optional)

Lime wedges


3 tablespoons agave nectar or honey

2 tablespoons creamy or chunky natural peanut butter

2 tablespoons hot water

1 tablespoon reduced-sodium soy sauce

1 tablespoon rice or white vinegar

1 teaspoon sesame oil


  1. 1) Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
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