Yield: 4 servings
|1 pounds||Top sirloin steak, boneless|
|\N \N||. cut 3/4-inch thick|
|1 cup||Carrots; shredded|
|8 ounces||Spinach salad kit **|
|1 tablespoon||Canola oil|
|2 cloves||Garlic; crushed|
** A prepared salad kit from the produce aisle makes this dish an option for a quick week-night dinner.
Combine all seasonings and spread onto both sides of the steak. Heat a large non-stick skillet over medium heat until hot. Place the steak in the skillet and cook about 10 to 12 minutes for medium rare to medium doneness, turning once.
Trim the fat from the steak. Cut the steak lengthwise in half; carve crosswise into ½-inch thick slices.
In a large bowl, combine the carrots with the spinach and dressing from the salad kit; toss lightly. Arrange the beef over the spinach mixture; sprinkle with croutons and bacon bits. Serve immediately.
Nutritional information: per serving: 277 calories, 13g fat, 721mg sodium, 59mg cholesterol, 0g carbohydrates ** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95