Who needs store bought dressing when you can easily make your own dressing that takes you straight to flavortown?? Not you! No, with this recipe from the Beef Council, you’ll make a tasty steak salad with a nutritious mix of olive oil, lemon juice, lemon pepper, Dijon and garlic, tossed with sliced Top Sirloin, greens and Parmesan. Let us know if you added anything else to this salad – sliced cherry tomatoes, red peppers, or croutons would all be excellent additions!
- 1.25 lb Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
- 10 oz Salad Greens
- 1/4 cup Parmesan Cheese (grated)
- 1/4 cup Olive Oil
- 1 Tbsp Lemon Juice
- 2 tsp Lemon Pepper Seasoning
- 2 tsp Dijon Mustard
- 2 clove Garlic (crushed)
In a medium bowl, whisk together last 5 ingredients. Remove, and reserve 1/4 cup for salad greens.
Trim any fat from the steak. Cut the steak lengthwise in half, then crosswise into 1/2″ thick strips. Add beef to remaining dressing; toss to coast. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes or until outside 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.