Beef and pepper salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lg red pepper | |
| 1 | Lg yellow pepper | |
| 1 | Small onion | |
| 1 | 3/4 inch thick boneless beef top loin steak (about 12 oz) | |
| 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 |
Directions
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