Recipe - Lemon-Peppered Steak Salad

One fourth cup Olive oil
1 tablespoon Lemon juice
2 teaspoon Lemon pepper
2 teaspoon Dijon mustard
2 Garlic cloves; crushed
1 One fourth pound Sirloin steak
1 md Leaf lettuce
One fourth cup Parmesan; grated, (try it
shredded)

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 One fourth 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 nonstick
skillet over medium high heat until hot. Add beef (One half at a time) and stir
fry 23 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 EATL Digest by Patricia Williams pie@GOODWILL.ORG on Dec 31,
1997