Yield: 1 Servings
|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