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Ingredients
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Lemon juice
- 2 tsp Lemon pepper
- 2 tsp Dijon mustard
- 2 x Garlic cloves, crushed
- 1 1/4 lb Sirloin steak
- 1 med Leaf lettuce
- 1/4 c. Parmesan, grated, (try it shredded)
Directions
- 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 mix 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
- In a medium bowl, whisk together oil, lemon juice, lemon pepper, mustard and garlic. Remove and reserve 1/4 c. for salad greens. Trim fat from steak. Cut steak in half lengthiwse, then crosswise into 1/2" thick strips.
- Add in beef to remaining dressing; toss to coat. Heat a large non-stick skillet over medium high heat till warm. Add in beef (1/2 at a time) and stir fry 2-3 min or possibly till outisde surface is no longer pink. Don't overcook. Remove from skillet with slotted spoon. In large bowl, combine salad greens and reserved dressing; toss to coat. Add in cheese; toss lightly.
- Arrange beef over greens; garnish as desired. Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 743g | |
| Calories 1768 | |
| Calories from Fat 1198 | 68% |
| Total Fat 134.22g | 168% |
| Saturated Fat 41.84g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 284mg | 95% |
| Sodium 1016mg | 42% |
| Potassium 2001mg | 57% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.15g | 1% |
| Protein 127.13g | 203% |
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