Steak Salad With Sauteed Red And Yellow Peppers

Course : Salads
Serves: 6
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1 medium red bell pepper -- julienned
1 medium yellow bell pepper -- julienned
2 tablespoons olive oil
1 teaspoon salt and pepper -- to taste
1 1/2 pounds flank steak -- trimmed
6 cups assorted baby lettuce leaves
1/2 cup citronette dressing -- * see note
1/4 cup cilantro -- chopped
1/2 teaspoon ground chiltepin or hot chile flakes

Preparation / Directions:

*note: recipe separate Saute the peppers in a little olive oil until soft. Season with salt and pepper and set aside. Grill or broil the flank steak medium rare, or to taste. Meanwhile, toss the lettuce in a bowl with half the dressing and arrange on salad plates. Slice the grilled steak thinly on the diagonal (against the grain). Combine in the same bowl with the peppers, cilantro, chiltepin, and remaining dressing and toss to coat evenly. Divide the mixture among the four salad plates and drizzle any remaining dressing over the salads. Serve at room temperature. Notes: This main-dish salad is a good way to eat meat during summer in the Southwest, especially when a whole steak might be too much. Of course, it is also a good way to use any leftover grilled steak.


Nutritional Information:

214 Calories (kcal); 12g Total Fat; (51% calories from fat); 23g Protein; 3g Carbohydrate; 58mg Cholesterol; 82mg Sodium

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