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Lemon-Pepper Beef Top Sirloin Steak Salad

Store-bought dressing takes a back seat in this steak salad with a nutritious mix of olive oil, lemon juice, lemon pepper, Dijon and garlic, tossed with sliced Top Sirloin, greens and Parmesan.

Lemon-Pepper Beef Top Sirloin Steak Salad

Cook Time: 20 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Dressing:

Preparation

  1. Step 1

    In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.

  2. Step 2

    Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. Add beef to remaining dressing; toss to coat. 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.

  3. Step 3

    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.

Nutrition Information

319 Calories

0 %*

4.5g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.4 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 319 Calories; 180 Calories from fat; 20g Total Fat (4.5 g Saturated Fat; 0.4 g Trans Fat; 1.7 g Polyunsaturated Fat; 12.2 g Monounsaturated Fat;) 74.2 mg Cholesterol; 382 mg Sodium; 5 g Total Carbohydrate; 1.7 g Dietary Fiber; 28 g Protein; 2.4 mg Iron; 354 mg Potassium; 7.5 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 32.5 mcg Selenium; 100.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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