Summer Sirloin Salad with Basil Vinaigrette

Dotted Line

A complete meal in only 15 minutes!  This easy and satisfying salad uses the produce bounty that summer provides including tomatoes, corn and basil.

Summer Sirloin Salad with Basil Vinaigrette

Summer Sirloin Salad with Basil Vinaigrette


  • 1 Sprouts Sirloin Beef Filet (about 5-10 oz.)
  • Salt, pepper and thyme to season the beef
  • 5 oz. package spring mix lettuce
  • ½ avocado cut into slices

Corn Relish

  • ½ cup frozen corn
  • 1 orange bell peppers, seeded and diced
  • ½ pint cherry tomatoes, cut in quarters
  • 3 Tbsp. diced red onion
  • Pinch salt
  • 1 Tbsp. apple cider vinegar
  • Drizzle Sprouts Brand Olive Oil


  • ⅔ oz. package fresh basil leaves
  • 4 Tbsp. Sprouts Brand Olive Oil
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. Sprouts Brand Organic Honey
  • ⅛ tsp. salt


  1. Pre-heat the grill to medium heat.
  2. Season both sides of the steak with salt, pepper and dried thyme.
  3. Cook on the grill until desired doneness (three to five minutes per side).
  4. Meanwhile divide the lettuce into two large serving bowls.
  5. In a separate bowl make the corn relish by adding the corn, bell pepper, tomatoes, onion, salt, vinegar and olive oil tossing to combine (the corn should thaw quickly).
  6. When the beef is done cooking, remove from the grill and allow to rest a couple of minutes while building the salads.
  7. Add the ingredients for the dressing into a blender and mix until smooth.
  8. Divide the corn relish mixture between the two salads.
  9. Top the salads with avocado slices.
  10. Slice the steak into strips and divide between the salads.
  11. Top each salad with basil dressing.
  12. Serve immediately.

Meet Sara Korzeniewski

Dotted Line

Registered Dietitian, Certified LEAPTherapist, Health and Wellness Blogger

Sara has been a registered dietitian since 2005. Since childhood she has had a passion for nutrition and cooking. Her mission is to get people to eat and enjoy real food. Find more information and healthy recipes over on her blog, The Organic Dietitian