Lemon-Pepper Beef Top Sirloin Steak Salad
Store-bought dressing takes a back seat in this steak salad with a nutritious mix of olive oil, lemon juice, lemon pepper, Dijon and garlic, tossed with sliced Top Sirloin, greens and Parmesan.
-
20
min -
4
SERVINGS -
320
Cal -
28 g
Protein
Ingredients & Cooking
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:
- 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.
Safe Handling Tips
Nutrition Information
Butcher Counter
Top Sirloin Steak Sirloin Primal
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Store-bought dressing takes a back seat in this steak salad with a nutritious mix of olive oil, lemon juice, lemon pepper, Dijon and garlic, tossed with sliced Top Sirloin, greens and Parmesan.
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