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Grilled Top Sirloin Steaks with Summer Vegetables Vinaigrette

4 servings


Dairy Free Gluten Free High Fibre

Nutritional Facts Per Serving

3.7 g
51.1 g
9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 543
  • Fat 21.3 g
    • Saturated   4.7 g
    • + Trans 
  • Cholesterol 77 mg
  • Sodium   182 mg
  • Carbohydrate 51.1 g
    • Fibre   9 g
    • Sugars  
  • Protein 3.7 g
    • Vitamin A 411 %
    • Vitamin C 67 %
    • Calcium 10 %
    • Iron 46 %


Individually boil the vegetables until just tender. Cool in ice cold water to stop the cooking. Drain well, pat dry and place on a platter. Combine the lemon, olive oil, thyme, sugar, salt and pepper in a bowl. Brush the mixture on the vegetables. Cover and marinate the vegetables in the fridge 20 minutes. Preheat the grill to medium-high. Season the steaks with thyme, salt and pepper. Cook to desired doneness. Allow 2-3 min. per side for rare, 3-4 min. for medium-rare, and 4-5 min. for medium. Place steaks and vegetables on plates and serve.

Serving Suggestions

Make a creamy horseradish sauce to serve with the steak by combining, in a bowl, 1/2 cup sour cream, 2 Tbsp. light mayonnaise, 1 Tbsp. horseradish, 1 Tbsp. chopped parsley, 1 tsp. Dijon mustard and salt and pepper to taste

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