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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Lemon-Peppered Beef Steak Salad
20 minutes
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Ingredients: |
| 1 |
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boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds) |
| 1 |
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package (10 ounces) torn mixed salad greens |
| 1/4 |
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cup grated Parmesan cheese |
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Dressing |
| 1/4 |
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cup olive oil |
| 1 |
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tablespoon fresh lemon juice |
| 2 |
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teaspoons lemon pepper |
| 2 |
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teaspoons Dijon-style mustard |
| 2 |
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cloves garlic, crushed |
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Instructions: |
| 1. |
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In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens. |
| 2. |
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Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. Add beef to remaining dressing; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. |
| 3. |
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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. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 350 calories; 21 g fat (5 g saturated fat; 13 g monounsaturated fat); 66 mg cholesterol; 256 mg sodium; 3 g carbohydrate; 1.6 g fiber; 36 g protein; 9.6 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 3.2 mg iron; 39.2 mcg selenium; 6.6 mg zinc. |
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