Beef and Strawberry Salad
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 343.5
- Total Fat: 20.4 g
- Cholesterol: 75.6 mg
- Sodium: 325.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.1 g
- Protein: 28.5 g
View full nutritional breakdown of Beef and Strawberry Salad calories by ingredient
Introduction
This is a modification to a recipe I found on Allrecipies This is a modification to a recipe I found on AllrecipiesNumber of Servings: 5
Ingredients
-
15 oz Top Sirloin Beef
1/3 Cup Olive Oil
3 Tbsp Red Wine Vinegar
2 tbsp Lemon Juice
1 tsp Worcestershire Sauce
1/2 tsp Salt
1/8 tsp Black Pepper, ground
1 Clove Garlic, minced
8 Cup Romaine Lettuce, shredded
2 Red Tomatoes, sliced
2 Green Bell Pepper, sliced
1/5 Cup Red Onion, sliced
1 Carrot, sliced
11/2 Cup Strawberries, sliced
Directions
1. Preheat grill for high heat.
2. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
2.In a small bowl, whisk together the Olive Oil, Red Wine Vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Cover and place dressing in refrigerator.
3.Onto chilled plates arrange the lettuce, tomato, pepper, onion and Strawberries. Top with steak and drizzle with dressing.
Serving Size: 5 Plates
Number of Servings: 5
Recipe submitted by SparkPeople user NILEJACKAL.
2. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
2.In a small bowl, whisk together the Olive Oil, Red Wine Vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Cover and place dressing in refrigerator.
3.Onto chilled plates arrange the lettuce, tomato, pepper, onion and Strawberries. Top with steak and drizzle with dressing.
Serving Size: 5 Plates
Number of Servings: 5
Recipe submitted by SparkPeople user NILEJACKAL.