Beef and pepper salad - gh_9407

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

Similar recipes