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Bar-B-Q Star ~ Meat & Greens as Main Course

Simple preparation and delightful presentation combine in this entree salad that consistently pleases.  A delicious lime-cilantro dressing, “stars” of lean beef, healthy toppings of black beans, corn, peppers and scallions plus a plethora of greens  make this recipe a main course in need of little else.


Spring brings with it a renewed palate, ready for pure, light fare from the garden and farm, and this meal hits the mark.  After heavier comfort foods in the cold months, I enjoy the simplicity of a non-carb meal, and my body also thanks me.

Begin with the beef.  Locally grown, organic grass-fed top sirloin or tenderloin from our friends at Crown S Ranch is cooked to medium-rare in the broiler or the bar-b-q and then thin sliced.

For greens, go for tough and flavorful, spinach, kales, chard or a combination all work well as the salad bed.


The dressing includes the spike of citrus, the fresh strength of cilantro, black beans, corn and sweet peppers to top the meat and greens perfectly and soak in an infusion of flavor.

NOTE an additional perk: this meal takes only about 1/2 hour to prepare.


Meat and Greens Recipe

1 lb. + Tenderloin or Top Sirloin

Extra Virgin olive oil, salt and pepper, for beef

Big bunch of greens: spinach and kale are my preferences for this salad



1/2 c extra virgin olive oil

1/2 c fresh squeezed lime juice

1/2 c coarsely chopped cilantro

1/4 c chopped scallions (green onion)

2 t maple syrup (optional)

1/4 c black beans

1/4 c corn

1/4 c sweet bell pepper, chopped in 1/4 inch pieces

1~ Trim meat and rub with olive oil, salt and pepper; Grill meat on high heat, turning once. Be careful not to let it get over done, the beef will keep cooking for a couple minutes after it’s removed from the grill. Set aside to cool.

2~ Combine all ingredients for dressing. Add beans, corn and peppers to dressing to soak up flavors.

3~ Make a bed of greens for each plate. Creating a pattern with your greens enhances presentation.

4~ Cut the meat just as thinly as possible and place over greens creating stars on each plate.

5~ Pour an ample portion of dressing-bean combo over each serving. Finish with fresh cilantro if desired and serve.

Yeild: about 4 entree sized servings

Love from Georgina @ Soul & Stomach


Filed under: dinner, salads

About the Author

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I am a writer, editor and community outreach coordinator in the beautiful Methow Valley of the North Cascade Mountains. My published work is found online and in newspapers and magazines in a wide spectrum of journalism. Writing is what I must do according to God's call, yet my earthly passions remain in loving my children, gardening up the earth and cooking fine foods from my heritage. ~publication references available upon request~

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