Beef And Pepper Salad Recipe

Name: Beef And Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red pepper; 1 large yellow pepper; 1 small sweet onion; 1 (3/4-inch thick) boneless beef top loin steak (about 12 oz.); olive or salad oil; 1 tsp. salt; 1 (10 oz.) pkg. frozen lima beans; 1/2 tsp. coarsely ground black pepper; 3 Tbsp. balsamic vinegar; 2 Tbsp. Worcestershire sauce; 1/2 tsp. sugar; 1/2 small head Boston lettuce; 1/2 small head romaine lettuce

Servings: persons

1 large red pepper
1 large yellow pepper
1 small sweet onion
1 (3/4-inch thick) boneless beef top loin steak (about 12 oz.)
olive or salad oil
1 tsp. salt
1 (10 oz.) pkg. frozen lima beans
1/2 tsp. coarsely ground black pepper
3 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
1/2 tsp. sugar
1/2 small head Boston lettuce
1/2 small head romaine lettuce

1
Slice red and yellow peppers into 1-inch thick slices.
2
Slice onion paper thin.
3
Trim any fat from steak.
4
In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon olive oil, cook red and yellow peppers until tender-crisp.
5
Stir in onion and cook until onion is golden brown and peppers are tender.
6
Remove pepper mixture to bowl.
7
Sprinkle steak with salt.
8
In same skillet in 1 tablespoon additional oil, cook steak 8 to 12 minutes until done. Remove to cutting board and slice thinly.
9
In drippings in skillet, cook frozen lima beans and black pepper until lima beans are lightly browned, stirring often.
10
Remove to bowl.
11
In same skillet (not over heat), mix balsamic vinegar, Worcestershire sauce, sugar and 2 tablespoons olive oil until blended.
12
Place lettuce in large serving bowl; top with steak, pepper mixture and lima beans.
13
Drizzle warm dressing over salad; toss to serve. Makes 4 servings.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red pepper, 1 large yellow pepper, 1 small sweet onion, 1 (3/4-inch thick) boneless beef top loin steak (about 12 oz.), and more.

Yes, Beef And Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef And Pepper Salad

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