Peppered Beef Salad Recipe

Name: Peppered Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. boneless beef sirloin steak, cut 1-inch thick; 1/4 c. white wine vinegar or cider vinegar; 1 tsp. sugar; 1 tsp. coarse ground black pepper; 1/2 tsp. mustard; 1/2 tsp. dried oregano, crushed; 2 cloves garlic, minced; 2 Tbsp. regular powdered fruit pectin; 8 c. mixed greens (such as curly endive, spinach and/or romaine); 1 1/2 c. sliced fresh mushrooms; 4 radishes, coarsely shredded; 1 medium cucumber, sliced; 1 red onion, sliced and separated into rings; 8 cherry tomatoes, halved or 2 medium oranges, peeled, sliced and halved; 1/4 c. crumbled peppercorn Feta cheese or plain Feta cheese

Servings: persons

1/4 lb. boneless beef sirloin steak, cut 1-inch thick
1/4 c. white wine vinegar or cider vinegar
1 tsp. sugar
1 tsp. coarse ground black pepper
1/2 tsp. mustard
1/2 tsp. dried oregano, crushed
2 cloves garlic, minced
2 Tbsp. regular powdered fruit pectin
8 c. mixed greens (such as curly endive, spinach and/or romaine)
1 1/2 c. sliced fresh mushrooms
4 radishes, coarsely shredded
1 medium cucumber, sliced
1 red onion, sliced and separated into rings
8 cherry tomatoes, halved or 2 medium oranges, peeled, sliced and halved
1/4 c. crumbled peppercorn Feta cheese or plain Feta cheese

1
Trim fat from beef.
2
For salad dressing and marinade, in a screwtop jar combine the vinegar, sugar, pepper, dry mustard, oregano, garlic, 1 cup water and dash of salt.
3
Cover; shake well to combine.
4
Place meat in a shallow 2-quart dish.
5
Pour about half of the vinegar mixture over the meat (about 2/3 cup).
6
Turn meat to coat with the marinade.
7
Cover meat; marinate in the refrigerator for 6 to 24 hours, turning occasionally.
8
To the remaining vinegar mixture, add the powdered fruit pectin.
9
Cover and shake well to combine.
10
Let mixture stand several minutes and shake again.
11
Chill dressing until serving time.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 lb. boneless beef sirloin steak, cut 1-inch thick, 1/4 c. white wine vinegar or cider vinegar, 1 tsp. sugar, 1 tsp. coarse ground black pepper, and more.

Yes, Peppered Beef 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.

That's it — enjoy your meal!

Peppered Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions