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Sirloin Pepper Steak Salad

Serving Size: 4 servings
The Butcher
Sirloin Pepper Steak Salad


  • 3 tbsp (45 mL) red wine vinegar
  • 1 tbsp (15 mL) finely chopped fresh tarragon
  • 1-1/2 tsp (7 mL) Dijon mustard
  • 1/2 tsp (2 mL) granulated sugar
  • 1 small clove garlic, crushed
  • 6 tbsp (90 mL) vegetable oil
  • 4 M&M Marinated Sirloin Pepper Steaks
  • 1 lb (454 g) asparagus
  • 8 cups (1 L) torn Boston lettuce leaves and baby spinach, or mesclun salad mix
  • 4 oranges, peeled, sliced and quartered, or sectioned
  • 1 cup (250 mL) sliced red or sweet onion


In a small bowl, whisk together vinegar, tarragon, mustard, sugar and garlic. whisk in oil; set aside. 

Grill M&M Marinated Sirloin Pepper Steaks according to package direction, to desired doneness. cover and keep warm until serving. Cook asparagus (steam or boil until tender crisp, or braise in a little oil in skillet until lightly browned); keep warm. 

Place 2 cups (500 mL) of the salad greens onto each serving plate. Top with one quarter of the orange slices, onion, asparagus and a thinly sliced steak. Drizzle each salad with about 2 tbsp (30 mL) of the dressing. Note: Dressing may be warmed if desired.