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| | | |  | | | Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips. Salad may be served in pita bread pockets or rolled up in flour tortillas.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Mediterranean Beef Steak-and-Salad Pizza
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Ingredients: |
| 1 |
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pound beef round tip steaks, cut 1/8 to 1/4 inch thick |
| 1/2 |
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cup prepared balsamic vinaigrette |
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Salt and pepper |
| 4 |
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individual prebaked pizza crusts (4 ounces each; 7-inch diameter) |
| 1 |
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package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend |
| 1/2 |
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cup chopped jarred roasted red peppers |
| 1/2 |
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cup crumbled herb-seasoned feta cheese |
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Instructions: |
| 1. |
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Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper. |
| 2. |
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Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm. |
| 3. |
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Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 493 calories; 20 g fat (6 g saturated fat; 3 g monounsaturated fat); 92 mg cholesterol; 1083 mg sodium; 44 g carbohydrate; 1.7 g fiber; 33 g protein; 4.4 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 4.3 mg iron; 29.3 mcg selenium; 4.6 mg zinc. |
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