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When time is tight, you can pick up pre-sliced bell peppers in your supermarket's produce or fresh meats section.
Minced garlic can be purchased in jars in the fresh produce aisle to save mincing fresh garlic.
Though it will increase the fat content in this recipe, you can use whole sour cream, mayonnaise, and milk in place of the lighter versions.
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| Steak Salad with Peppercorn Dressing |
Ingredients
(4 servings - 28 g protein and 9 grams carb per serving)
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| 1 pound |
boneless beef top sirloin cut into pieces about 3/4-inch thick by 1.25-inches long |
| 1.5 tsp |
mixed peppercorns (pink, green, black), crushed |
| 1 medium |
red bell pepper, cut into 1.5-inch pieces |
| 1 medium |
yellow bell pepper, cut into 1.5-inch pieces |
| 1/4 cup |
low-fat dairy sour cream |
| 2 tbsp |
light mayonnaise |
| 2 tbsp |
fresh lemon juice |
| 1 large |
garlic clove, minced |
| 1 tsp |
Worcestershire sauce |
| 1/2 tsp |
mixed peppercorns, crushed |
| 1/4 tsp |
salt |
| 3-4 tbsp |
skim milk |
| 1 pkg (5oz) |
mixed baby salad greens |
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- Place beef chunks into large bowl.
- Sprinkle with 1-1/2 teaspoon crushed peppercorns.
- Toss to coat well.
- Thread beef and bell peppers onto four metal skewers.
- Broil on broiler pan about 3-4 inches from heat.
- Broil for 8-10 minutes, turning once.
- In small mixing bowl, combine sour cream, mayonnaise, lemon juice, minced garlic, Worcestershire sauce, 1/2 teaspoon peppercorns, salt, and skim milk.
- Whisk until creamy and well-blended.
- Arrange salad greens on serving plates.
- Top with beef and peppers removed from skewers (use a large carving fork to slide cooked beef and peppers easily from skewers).
- Drizzle each serving with dressing.
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