Broiling, or dry cooking, allows you to emulate grilled steak for use in sirloin salads. You can broil in the comfort of your kitchen or out on the grill. Broiling adds little to no fat to the sirloins, making it a healthier preparation method compared to pan-frying. Use quality, tender sirloin steaks, since broiling doesn't tenderize meat and can make tough cuts tougher.
Preparation
Medium-thickness 1- to 2-inch-thick sirloin cuts broil best, since they are thin enough to heat through during the short broiling process but thick enough not to burn. Steaks require minimal preparation, although a marinade can infuse the meat with flavor that further complements the salad. When marinating, use a recipe that contains an oil, such as olive oil, and an acid, such as wine, lemon juice or flavored vinegar. Herbs and spices add even more flavor, including salt, pepper, soy sauce and dried herbs. Marinate the meat in a sealed container in the refrigerator for four to eight hours. Don't marinate at room temperature, as this can cause bacteria to grow in the meat.
Equipment
The necessary equipment depends on how you plan to broil the sirloin. A broiling pan has a grate that sits inside a larger cooking sheet. These pans work best in gas or electric ranges. The grates are sometimes designed to leave grill marks on the meat, which enhances the grilled appearance of the salad. Charbroiling is done on the grate of a charcoal or gas grill. Special charbroiling appliances that use electric, gas or charcoal are also available for either indoor or outdoor use.
Broiling Method
Broiling in the oven is a straightforward process, but you must watch the meat carefully so it doesn't burn. Preheat the oven on the broiler setting and move the oven rack so the sirloin sits two to five inches away from the heating element in the top of the oven. When broiling on a grill, use medium-high heat or create a bed of red coals beneath the grill. Once the oven or grill preheats sufficiently, arrange the sirloins on the pan or grill in a single layer. Watch carefully as they cook and turn them when the side closest to the heat reaches the desired level of browning. This can take between five and 10 minutes in an oven broiler. Finish cooking the other side then remove the meat promptly. To further ensure food safety, use a meat thermometer to check that the internal temperature of the sirloin reaches 145 degrees Fahrenheit.
Serving
You can serve the steak hot from the broiler or refrigerate it in a sealed container for up to two days before making the salad. Thin cuts of steak burn under a broiler, so slice the meat into bite-size strips for the salad before assembling and serving. You can toss the salad with the dressing before or after adding the steak, as preferred. Alternatively, serve the dressing on the side.
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