Grilled Angus Sirloin with Lemon Truffle Salad

Date Added: May 7, 2010 American Entrees
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Prep Time

8 mins

Cook Time

45 mins

Ready In

53 mins



*to adjust serving size click on "serving box".


Perfectly Grilled Sirloin served with a Salad of Radicchio, Endive and Arugula dressed with a Lemon and Truffle oil Vinaigrette. Served with Roasted Baby Fingerling Potatoes. Elegant and delicious.


  • 16  Ounce(s) Weight Sirloin, cut in 8 oz. portions
  • 1
  •  To Taste Sea Salt and Pepper
  • 2
  •  To Taste Herbs de Provence
  • 3
  •  As Needed Olive Oil
  • 4
  •  As Needed Grape Must or Balsamic Reduction (for garnish)
  • 5
  •  As Needed Baby FIngerling Potatoes
  • 6
  •  Tea Spoon(s) Lemon Truffled Salad
  • 7


    1. Season steaks with sea salt and pepper then brush with olive oil
    2. Grill on both sides making a crisscross charred pattern
    3. When steaks are done, let rest for 5 minutes
    4. Slice and arrange on plate
    5. Plate potatoes and salad then drizzle with grape must or balsamic reduction

    Lemon Truffled Salad


  • 1 Cup(s) Endive, sliced
  • 1 Cup(s) Radicchio, sliced
  • 1 Cup(s) Baby Arugula
  • Directions

    1. In a bowl, add all ingredients then toss with the Lemon Truffle Vinaigrette

    Lemon Truffle Vinaigrette


  • 2 Each Lemons, Juiced
  • 2 Fluid ounce(s) Truffle Oil
  • ½ Tea Spoon(s) Garlic, minced
  • Directions

    1. In a bowl, whisk lemon juice, garlic, salt and pepper
    2. Slowly add the truffle oil while whisking until thoroughly combined
    3. Taste and adjust seasoning

    Roasted Baby Fingerling Potatoes


  • 8 Each Baby Fingerling Potatoes, washed
  • As Needed Salt & Pepper
  • As Needed Olive Oil
  • Directions

    1. Preheat oven to 350 degrees
    2. Season potatoes with salt, pepper and olive oil
    3. Bake in oven for 40 min or until fork tender

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