Lemon-Peppered Beef Steak Salad

20 minutes

Ingredients:

• 1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
• 1 package (10 ounces) torn mixed salad greens
• ¼ cup grated Parmesan cheese

Dressing:

• ¼ cup olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon pepper
• 2 teaspoons Dijon-style mustard
• 2 cloves garlic, crushed

Instructions:

1. In medium bowl, whisk together dressing ingredients. Remove and reserve ¼ cup for salad greens.
2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ½-inch thick strips. Add beef to remaining dressing; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (½ 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. 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.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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