| 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
A Message from our Provider:
“God cares”