Grilled L&B Sirloin, Peach and Feta Salad

By Lunds & Byerlys

June 3, 2024

You know those types of salads that are so well crafted and full of addicting flavor that it’s hard to believe you’re in fact eating a salad? This is that kind of salad.


The rich flavors of the juicy sirloin steak, succulent peaches and creamy feta cheese all mix and mingle to form a Mediterranean-inspired celebration that quite literally looks like summer on a plate. And while these ingredients are not completely out of the ordinary—in fact, the marinade can likely be made with items you already have in your pantry—each bite will transport you to the lap of luxury. The way the sweetness of the peaches is tempered by the fresh lime juice and the feta plays off the rich char of the sirloin? Well, if these flavors were personified, they’d be in formal summer attire.


But rest assured, you don’t have to be in a fancy mood to enjoy this salad in full. The recipe is simple and straightforward, making it just as perfect for a low-key weekend as an elevated dinner party. If you’re reading this during summer in Minnesota, you’ve got the grill pulled out and ready to fire up, so you’re already halfway there! And after the grilling is done, the rest is simply mix, drizzle, plate and delight.


SERVINGS

4

PREP TIME

10 min

COOK TIME

40 min

Ingredients

  • 1
    package (2 pounds) L&B Alderwood Beef Sirloin Roast
  • 3
    tablespoons freshly squeezed lime juice
  • 1
    garlic clove, minced
  • 1
    teaspoon maple syrup
  • 3
    tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • 4
    cups loosely packed baby arugula
  • 2
    yellow peaches, pits removed, thinly sliced
  • 2
    mini cucumbers, thinly sliced on a mandolin
  • 1
    cup crumbled feta cheese

Directions

  1. 1

    Heat a grill or grill pan to medium-low heat. Grill the L&B Alderwood Beef Sirloin Roast for 20 to 30 minutes, flipping several times throughout the cooking process, until the outside is charred and the roast registers 125 F on an instant-read thermometer.

  2. 2

    Transfer the roast to a cutting board and allow to rest for 10 to 12 minutes.

  3. 3

    In a small bowl, combine the lime juice, garlic, maple syrup and olive oil. Whisk until emulsified. Season with salt. Set aside.

  4. 4

    In a large bowl, combine the arugula, peaches, cucumber and feta cheese. Drizzle with the maple lime dressing and toss to coat.

  5. 5

    Thinly slice the grilled beef and arrange the slices in a single layer on a plate. Top with the salad and serve.

Recipe source: Ingredient


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