Lemon-Peppered Beef 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
  • 350
    Cal
  • 36 g
    Protein

Ingredients & Cooking

Ingredients:

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

Nutrition Information

Butcher Counter

Lemon-Peppered Beef Steak SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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