Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.
Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight. Warm, sizzling sirloin sliced against the grain, served with smoky onion wedges and a cilantro-jalapeño vinaigrette. What's not to like? Get jazzed for dinner tonight. 1 cup fresh cilantro leaves Serves 4.
1/3 cup champagne vinegar
1 teaspoon extra-virgin olive oil
1/4 cup fresh orange juice
1 tablespoon finely grated orange zest
1 jalapeño, seeded and chopped
1/2 teaspoon coarse salt
1 pound sirloin steak (about 1 1/2 inches thick)
1 small red onion, halved and sliced into wedges
Fresh flat-leaf parsley, for garnish
1 cup fresh cilantro leaves