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Source: Fabulous Food Associations

Lemon-Peppered Steak Salad
A mixture of various lettuces and greens can be used instead of the packaged greens.
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Serves: 4 (serving size: 2 1/2 cups)
Prep Time: 10 minutes
Cook Time: 4 to 6 minutes
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1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons lemon pepper
2 teaspoons Dijon mustard
2 cloves garlic, crushed
salt and pepper
1 (about 1-1/4 lbs.) beef top sirloin steak, boneless, cut 1-inch thick
1 package (10 oz.) torn mixed salad greens
1/4 cup grated Parmesan cheese
lemon slices, (optional)




In medium bowl, whisk together oil, lemon juice, lemon pepper, mustard and garlic. 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 a large bowl, combine salad greens with reserved dressing; toss to coat. Add cheese; toss lightly. Place on 4 individual plates. Arrange beef over greens; garnish with lemon, if desired. Serve immediately.


Serving Suggestion:  For dessert try lemon or raspberry sorbet.


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