South-western Top Sirloin Salad – Salads Made Yummy!

by on January 15, 2013


  • 1 tbsp grated lime rind
  • 1/3 cup lime juice (about 2 limes)
  • 1 tbsp chilli powder
  • 4 large cloves garlic, minced
  • 2 tbsp minced fresh parsley


  • 10 oz (around ½ pound) Grass Fed Beef Top Sirloin Steak (about 1-inch thick)
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped red onion
  • 2 cloves garlic, minced
  • 2 cups quartered mushrooms, halved
  • 2 cups grape tomatoes, halved
  • 3 cup shredded lettuce
  • 2 tbsp minced fresh coriander or parsley
  • Pinch sea salt and ground pepper

1. In bowl, combine lime rind, lime juice, coriander, chilli powder and garlic. Set aside 4 tablespoons into a large bowl for dressing.
2. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Pat streak dry, sprinkle with a pinch of salt and pepper.
4. Grill over medium heat to preferred taste (5-min per side will give you medium rare). Let rest for 5-10 minutes before slicing.
5. While steak is grilling, in a large skillet over medium to high heat add in around ½ cup of water, onion, garlic and steam until soft. Add mushrooms, and cook until soft (around 5 minutes- you might need to drain off excess liquid). Reduce heat to medium, add in tomatoes. Cook, stirring until just softened (around 5 minutes).
6. In a small bowl, whisk extra virgin olive oil into reserved marinade to finish dressing.
7. Thinly slice steak.
8. In a large bowl put shredded lettuce, mushroom/tomato mixture, steak and dressing. Toss gently to coat.

Nutrition Info – serves 2:
350 calories
Protein 29g (5oz)
Fat 15g
Carbs 12g

from February 2011:

Recipes this month are once again brought to you by the awesome Victoria Felkar! Check out her website at