Lemon-Pepper Beef Top Sirloin Steak Salad

• 20 min
• 4 SERVINGS
• 320 Cal
• 28 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/4 pounds)
• 1 package (10 ounces) mixed salad greens
• 1/4 cup grated Parmesan cheese

• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon pepper
• 2 teaspoons Dijon-style mustard
• 2 cloves garlic, crushed

Cooking:

1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.
2. 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. 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.