lemon-peppered beef steak salad
- 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
- 1 package (10 ounces) torn mixed salad greens
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoon lemon pepper
- 2 teaspoon Dijon-style mustard
- 2 cloves garlic, crushed
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.
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.
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.
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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.