Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Lg red pepper |
1 \N | Lg yellow pepper |
1 \N | Small onion |
1 \N | 3/4 inch thick boneless beef top loin steak (about 12 oz) |
\N \N | Olive or salad oil |
1 teaspoon | Salt |
1 pack | (10 oz) frozen Fordhook lima beans |
½ teaspoon | Coarsely ground black pepper |
3 tablespoons | Balsamic vinegar |
2 tablespoons | Worcestershire |
½ teaspoon | Sugar |
½ small | Head Boston lettuce |
½ small | Head romaine lettuce |
ABOUT 45 MINUTES BEFORE SERVING: 1. Slice red and yellow pepprs into 1"-thick slices. slice onion paper thin. Trim any fat from steak.
2. In nonstick 12" skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook red and yellow peppers until tender-crisp.
Stir in onion and cook until onion is golden brown and peppers are very tender. Remove pepper mixture to bowl.
3. Sprinkle steak with salt. In same skillet in 1 T additional olive or salad oil, cook steak 8 to 10 minutes for rare or until of desired doneness, turning steak once. Remove steak to cutting board; thinly slice.
4. In drippings in skillet, cook frozen lima beans and black pepper until lima beans are lightly browned, stirring often; remove to bowl.
5. In same skillet (not over heat), mix balsamic vinegar, Worcestershire, sugar and 2 tablespoons olive or salad oil until blended.
6. Place lettuce in lg serving bowl; top with steak, pepper mixture and lima beans. Drizzle warm dressing over salad; toss to serve.
Good Housekeeping/July'94/scanned & fixed by DP & GG