Lemon-peppered steak salad

Yield: 1 Servings

Measure Ingredient
¼ cup Olive oil
1 tablespoon Lemon juice
2 teaspoons Lemon pepper
2 teaspoons Dijon mustard
2 Garlic cloves; crushed
1¼ pounds Sirloin steak
1 medium Leaf lettuce
¼ cup Parmesan; grated, (try it shredded)

I found this on the Foghorn online magazine recipe site. We had this for dinner the night before Xmas eve and used leftover filet and a mixture of romaine and iceburg lettuce. It was easy and delicious. I'll report on Xmas dinner next week -- HUGE thanks to Nancy Pallotta for the Akron Beacon Journal recipes!

In a medium bowl, whisk together oil, lemon juice, lemon pepper, mustard and garlic. Remove and reserve ¼ cup for salad greens. Trim fat from steak. Cut steak in half lengthiwse, then crosswise into ½" thick strips.

Add beef to remaining dressing; toss to coat. Heat a large non-stick skillet over medium high heat until hot. Add beef (½ at a time) and stir fry 2-3 minutes or until outisde surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon. 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. Serves 4.

Posted to EAT-L Digest by Patricia Williams <pie@...> on Dec 31, 1997

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