Lemon-Peppered Beef Steak Salad
Source of Recipe
Colorado Beef Council
Recipe Introduction
Yummers!!! I do sometimes substitute a cheaper cut of steak and use some meat tenderizer.
List of Ingredients
20 minutes
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds)
1 package (10 ounces) torn mixed salad greens
1/4 cup grated Parmesan cheese
Dressing
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons lemon pepper
2 teaspoons Dijon-style mustard
2 cloves garlic, crushed Recipe
1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.
2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. Add beef to remaining dressing; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
3. In large bowl, combine salad greens and reserved dressing; toss to coat. Add cheese; toss lightly. Arrange beef over greens; garnish as desired. Serve immediately.
Makes 4 servings.
Nutrition information per serving: 350 calories; 21 g fat (5 g saturated fat; 13 g monounsaturated fat); 66 mg cholesterol; 256 mg sodium; 3 g carbohydrate; 1.6 g fiber; 36 g protein; 9.6 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 3.2 mg iron; 39.2 mcg selenium; 6.6 mg zinc.
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