Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette

We have been working on incorporating more main-dish salads into our evening meals, as they are a healthy way to use whatever produce is in season.  I made this salad over the weekend and we were in love from the first bite.

I rubbed the sirloin with a blend of ground cinnamon, black pepper, and a little salt before I grilled it to medium-rare.  The beef is from Rocky Mountain Organic Meats and the cinnamon added a nice sweet touch to the tender steak.  Organic meat has to meet stringent guidelines, and in contrast to naturally-raised meats “organic producers must be certified annually for compliance with organic standards to raise, feed and process their livestock.” This steak was most delicious.

Certified organic also means the animals must be “…raised on land that remains in its natural state without the use of herbicides, pesticides, or synthetic fertilizers and have unrestricted outdoor access, receive humane treatment and are not raised in a feedlot.”  That last part is really important to us, and I would emphasize that even if you don’t really care that much about humane treatment, organic meat is much healthier and, in my experience, the taste is far superior.  This salad was incredibly flavorful.  I paired the grilled steak with butter lettuce, watercress, chopped pecans, fresh pears, and a fresh pear vinaigrette.  The combo was exceptionally good.  I like to buy root-on “living” lettuce during the winter months, as it keeps well.  Watercress pairs well with steak.

Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette
1 8-ounce organic, pastured sirloin steak
a scant quarter teaspoon each of salt, cinnamon, and black pepper (enough to cover both sides of your steak)
Butter lettuce, watercress, and/or any lettuce combo you enjoy
chopped pecans
sliced fresh pear

Fresh Pear Vinaigrette
1 small, ripe pear, cored
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
pinch of salt

To make the vinaigrette, blend all ingredients until smooth.

Rub the steak with the salt, cinnamon, and pepper, and let it rest while you heat your grill or grill pan to medium-high.  Grill the steak to medium-rare.  Remove and let the meat rest for about five minutes before slicing.

While the steak is resting, place the lettuce on a serving plate and top with the pecans and pear slices.  Top with the sliced steak and drizzle on some of the vinaigrette.  Serve immediately.

Disclosure: I received free samples from Rocky Mountain Organic Meats with no obligation to post or review the products.  I received no monetary compensation for this post.  All opinions expressed are my own, are sincere, and I only review a product if I believe it to be outstanding.
Hope you are all getting ready for Thanksgiving!  I will be traveling soon but will be posting some recipes and reviews as I go.
 Thanks for reading,


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8 Responses to Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette

  1. Curt November 14, 2011 at 3:56 pm #

    Oh man, sirloin rubbed with cinnamon sounds awesome! Cinnamon goes so well with so many things.

  2. Shawn November 14, 2011 at 6:39 pm #

    I'm so happy that you posted this recipe! The plan for tonight was steak and salad but, not this interesting or appetizing.

  3. Jersey Girl Cooks November 14, 2011 at 11:46 pm #

    Oh yum! I love seasonal salads. Have a good trip!

  4. Cathy W November 18, 2011 at 4:14 am #

    I'm craving beef…your salad would do just fine! Rubbed with cinnamon just sounds so good. And don't even get me started on the Pear Vinaigrette…

  5. 5 Star Foodie November 19, 2011 at 5:40 am #

    The sweet spice of cinnamon sounds so good with the steak and pairs wonderfully with pear!

  6. Angela November 20, 2011 at 9:43 pm #

    Thank you all! I will definitely be making this again.

  7. Lisa November 24, 2011 at 2:58 pm #

    This looks delicious and healthy; will have to try over the long weekend, thanks for sharing!


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