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Layered Beef Sirloin Salad
This make-ahead salad is a great picnic or tailgate take along.

Prep: 30 minutes
Refrigerate: 4 hours to overnight
Cook: 15 minutes
Servings: Serves 4-6
1-1/2 pounds beef top sirloin steak
1 tsp. coarse ground black pepper
1 tsp. salt
8 cups torn mixed greens
1 can (8 ounces) water chestnuts, sliced
1 cup shredded carrots
1 medium red onion, thinly sliced into rings
1 green bell pepper, diced
1 cup cheddar cheese, grated
2 Tbsp. fresh parsley, chopped
1 cup mayonnaise
1 Tbsp. white wine vinegar
1 Tbsp. sugar
1 Tbsp. horseradish (optional)

Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.
Carve steak across the grain into 1/4-inch thick strips, 2 inches long.
Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.
In a small bowl combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).
Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.
When ready to serve, toss the salad to mix the ingredients.