BBQ Steak with Balsamic Veggie and Bean Salad

BBQ Steak with Balsamic Veggie and Bean Salad

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On this warm February night I made this delicious BBQ Steak with Balsamic Veggie and Bean Salad. I used a one pound Top Sirloin and cut it into 4 individual steaks to save money.

I wanted to make a side to go with the steak that would be great to bring to a friend’s house or a picnic. Because the salad is served at room temperature it is perfect for travel and for a quick dinner too.

I was inspired by Candice Kumai’s Balsamic Beans recipe in her cookbook Pretty Delicious, it is fantastic and I recommend you trying that recipe as well. The steak was also inspired by Candace’s book, the rub is right out of the book and my family’s favorite meal.

Makes 4 servings.



  • 1 lb Top Sirloin Steak cut into 4 equal parts
  • 1 tsp Garlic Powder
  • ½  tsp Cayenne Powder
  • 1 tsp sea salt


  • 2 cups Frozen Corn Kernels
  • 1 can of Black Beans drained and rinsed
  • ½ cup chopped Artichoke Hearts
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp good Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Basil
  • Salt and Pepper to taste

Get started:

At least two hours before or the night before mix the seasonings for the steak together, rub on both sides of the steak, wrap in cling wrap and place in the fridge.

BBQ Steak with Balsamic Veggie and Bean SaladAn hour before cooking take out of fridge and get to room temp and slice into 4 oz servings.

In a large bowl combine the corn, beans and the artichokes, in a small bowl combine the rest of the ingredients for the dressing and whisk, pour onto the corn and bean mixture and toss well let sit out for an hour before serving to marry the flavors and get to room temp. You can make several hours before serving and keep in the fridge also.

Time to BBQ up the steak, for medium cooked steaks pre heat the BBQ on medium heat for 10 minutes.

Put the steaks on the BBQ 5-7 minutes on each side keeping the lid closed. The trick it to cook the steaks on a medium heat which keeps the inside tender, and the outside slightly charred. This is a cheaper, leaner cut of meat so you don’t want to cook it on high heat it will make it tough.

Remove steaks from heat and let them sit for 10 minutes before serving, this way they remain juicy and tender.

Nutrition information:

Each serving has:

  • Calories: 460
  • Fat: 20
  • Fiber: 9
  • Protein: 42
  • Carbs: 42

Here is the same steak with different sides: Cayenne Steak with Roasted Asparagus and Potatoes.

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