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Sunday Supper & More

Sizzling steak followed by a smoky salad

Grilled sirloin stars in two meals

Grilled sirloin (Aram Boghosian for The Boston Globe)
Start with Grilled sirloin with blue cheese sauce
Noodle salad (Aram Boghosian for The Boston Globe)
End with Steak and rice noodle salad
By Lisa Zwirn
Globe Correspondent / May 25, 2011

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Grilled sirloin, rib-eye, flank, and skirt steak can be served sliced and piled onto tacos or tortillas, layered on salads, or tossed with noodles or grains. Or serve it sizzling, straight off the coals, with a zesty sauce. One of the simplest is also one of the best: blue cheese dressing. The traditional duo of juicy, beefy-rich meat with salty, pungent, and creamy blue-veined cheese is both elegant and rustic. Round out the meal with oven fries and greens.

Add substance and protein to an Asian-style rice noodle salad with strips of grilled steak. Almost any crisp-tender vegetables — green beans, bell peppers, carrots, pea pods, bean sprouts — will offer crunch and color. Whisk lime juice, ginger, and Asian fish sauce into a sweet-sour-spicy dressing to bring the salad together, and give the dish a piquant punch. Some nights, there’s nothing like a grilled steak. Even a day later, with noodles and vegetables, the smokiness is still enticing.

Lisa Zwirn can be reached at lisa@lisazwirn.com.

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