Beef And Pepper Salad
A vibrant beef and pepper salad with tender steak, crisp peppers, and a tangy balsamic dressing, perfect for a light yet flavorful meal. Ideal for summer lunches or casual dinners.
Ingredients
- 1 large red pepper ⓘ
- 1 large yellow pepper ⓘ
- 1 small sweet onion ⓘ
- 1 (3/4-inch thick) boneless beef top loin steak (about 12 oz.) ⓘ
- olive or salad oil ⓘ
- 1 tsp. salt ⓘ
- 1 (10 oz.) pkg. frozen lima beans ⓘ
- 1/2 tsp. coarsely ground black pepper
- 3 Tbsp. balsamic vinegar ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 1/2 tsp. sugar ⓘ
- 1/2 small head Boston lettuce ⓘ
- 1/2 small head romaine lettuce ⓘ
Instructions
- Slice red and yellow peppers into 1-inch thick slices.
- Slice onion paper thin.
- Trim any fat from steak.
- In a nonstick 12-inch skillet over medium-high heat, add 1 tablespoon olive oil and cook red and yellow peppers until tender-crisp.
- Stir in onion and cook until onion is golden brown and peppers are tender.
- Remove pepper mixture to a bowl.
- Sprinkle steak with salt.
- In the same skillet, add 1 tablespoon additional oil and cook steak 8 to 12 minutes until done.
- Remove steak to a cutting board and slice thinly.
- In the drippings in the skillet, cook frozen lima beans and black pepper until lima beans are lightly browned, stirring often.
- Remove lima beans to a bowl.
- In the same skillet (not over heat), mix balsamic vinegar, Worcestershire sauce, sugar, and 2 tablespoons olive oil until blended.
- Place lettuce in a large serving bowl; top with sliced steak, pepper mixture, and lima beans.
- Drizzle warm dressing over the salad and toss to serve.
Tips & Substitutions
To enhance the flavor, marinate the steak in Worcestershire sauce for 30 minutes before cooking. If you don't have lima beans, green beans or edamame make great substitutes. For a touch of sweetness, consider adding some cherry tomatoes or a sprinkle of feta cheese. Ensure the skillet is hot enough when cooking the steak to achieve a nice sear.
Serving Suggestions
This salad is best served fresh but can also be accompanied by crusty bread or a light soup for a complete meal. It pairs beautifully with American recipes like Grilled Or Fried Hamburgers, making it a great option for a summer barbecue. Consider adding a glass of chilled white wine for a refreshing touch.
Storage & Reheating
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the steak and beans in a skillet over medium heat until heated through, then toss with fresh lettuce and dressing just before serving to maintain crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Pepper Salad contains roughly 170 calories, with 6g protein, 34g carbohydrates, and 2g fat. It is an excellent source of vitamin C (119% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2116mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this salad?
Yes, you can use different cuts of beef such as flank steak or sirloin. Just adjust the cooking time based on the thickness of the cut. Make sure to slice against the grain for tenderness.
Is there a vegetarian option for this salad?
Absolutely! You can replace the steak with grilled portobello mushrooms or marinated tofu. Keep the vegetable mix and dressing the same to maintain flavor, creating a delicious vegetarian version.
How can I make this salad spicier?
To add some heat, consider including sliced jalapeños or a sprinkle of red pepper flakes in the pepper mixture. You can also use a spicy balsamic vinegar or add a dash of hot sauce to the dressing for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).