| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | tb | Lemon juice |
| 2 | ts | Lemon pepper |
| 2 | ts | Dijon mustard |
| 2 | Garlic cloves; crushed | |
| 1 1/4 | lb | Sirloin steak |
| 1 | md | Leaf lettuce |
| 1/4 | c | Parmesan; grated, (try it shredded) |
INSTRUCTIONS
I found this on the Foghorn online magazine recipe site. We had this for dinner the night before Xmas eve and used leftover filet and a mixture of romaine and iceburg lettuce. It was easy and delicious. I'll report on Xmas dinner next week -- HUGE thanks to Nancy Pallotta for the Akron Beacon Journal recipes! In a medium bowl, whisk together oil, lemon juice, lemon pepper, mustard and garlic. Remove and reserve 1/4 cup for salad greens. Trim fat from steak. Cut steak in half lengthiwse, then crosswise into 1/2" thick strips. Add beef to remaining dressing; toss to coat. Heat a large non-stick skillet over medium high heat until hot. Add beef (1/2 at a time) and stir fry 2-3 minutes or until outisde 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. Serves 4. Posted to EAT-L Digest by Patricia Williams <pie@GOODWILL.ORG> on Dec 31, 1997
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