| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
T |
Lemon juice |
| 2 |
t |
Lemon pepper |
| 2 |
t |
Dijon mustard |
| 2 |
|
Garlic cloves, crushed |
| 1 1/4 |
lb |
Sirloin steak |
| 1 |
|
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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