Steak Salad

steak salad
This combination of sirloin steak, cherry tomatoes, peppers, onion, and zucchini makes a great, hearty summer meal.  The recipe is a specialty at the Woodford Reserve Distillery in Versailles, Kentucky

Recipe By: Southern Living Off the Eaten Path
  • PrepN/A |
  • TotalN/A |
  • Serves5-6


  • Basil Vinaigrette:
    • 1/2 cup olive oil
    • 2 tablespoon finely chopped fresh basil
    • 2 tablespoon finely chopped fresh fl at-leaf parsley
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon capers
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • Dash of sugar
  • Steak:
    • 1/2 cup olive oil
    • 2 tablespoon ketchup
    • 1 tablespoon Bourbon
    • 1 tablespoon soy sauce
    • 1 teaspoon pepper
    • 1/2 teaspoon salt
    • 2 lb top sirloin steak
  • Vegetables:
    • 12 small round red potatoes
    • 1 teaspoon salt
    • 1 cup broccoli florets
    • 1 cup cherry tomatoes, halved
    • 2/3 cup thin red bell pepper strips
    • 2/3 cup finely chopped green onions
    • 4 medium carrots, cut thinly into diagonal slices
    • 2 small zucchini, cut into thin strips


Prepare Steak: Stir together first 6 ingredients in an 11- x 7-inch baking dish. Add steak to marinade, turning to coat. Cover and marinate in the refrigerator 45 minutes, turning occasionally. 

Meanwhile, prepare Vegetables: Bring 2 qt. water, potatoes, and 1 tsp. salt to a boil in a medium. saucepan; reduce heat, and simmer, uncovered, 18 to 20 minutes or until tender, adding vegetables; rinse under cold running water until broccoli is cool. Drain well. Let potatoes cool completely. 

Meanwhile, prepare Basil Vinaigrette: Whisk together all ingredients in a small bowl. Cover and chill until ready to use. 

Place potatoes, broccoli, tomatoes, and next 4 ingredients in a large bowl. Cover and chill until ready to use. 

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Place steak on cooking grate, and grill 6 minutes on each side or until a thermometer registers 145° (medium-rare). Transfer steak to a plate; let cool completely. Cut steak into bite-size strips. 

Add steak to vegetables. Drizzle with Basil Vinaigrette; toss well
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