Lemon-Peppered Steak Salad

Categories: None

Serves: 1 Servings

Ingredients:

1/4 c Olive oil
1 tb Lemon juice
2 ts Lemon pepper
2 ts Dijon mustard
2 Garlic cloves; crushed
1 1/4 lb Sirloin steak
1 md Leaf lettuce
1/4 c Parmesan; grated, (try it
-shredded)

Instructions:
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 1/4 cup for salad greens. Trim fat from
steak. Cut steak in half lengthiwse, then crosswise into 1/2" thick strips.
Add beef to remaining dressing; toss to coat. Heat a large non-stick
skillet over medium high heat until hot. Add beef (1/2 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 on Dec 31,
1997

Previous: Lemon-Peppered Salmon and Vegetables | Next: Lemon-Pineapple Baked Chicken