Grilled top sirloin steak sits atop this bountiful harvest-inspired salad that’s chock-full of ingredients like apples, fennel and pepitas. Finish this Chopped Harvest Salad with Cider-Mustard Dressing for fresh-from-the-farm flavor.
Steak Harvest Salad
- Prepare Cider-Mustard Dressing: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar, shallot, mustard, honey, garlic, salt and pepper; whisking constantly, slowly drizzle in oil. Makes about 1 cup.
- Prepare Steak Harvest Salad: In small bowl, combine salt, pepper and garlic powder. Rub steak and fennel with oil; sprinkle with salt mixture. Place steak and fennel on hot grill rack; cover and cook steak 10 minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking; cook fennel 4 minutes or until lightly charred and crisp-tender, turning once halfway through cooking
- Transfer steak and fennel to cutting board; loosely tent steak with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.) Cut fennel into ¾" pieces; discard core. Cut steak into ½" thick slices.
- In large bowl, toss lettuce, carrots, apple, onion, fennel and ½ cup dressing until well combined; serve topped with chèvre, pepitas and steak.
570 Calories Per Serving
SATURATED FAT: 10G