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.
Nutrition & Diet Analysis (per serving)
292
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
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).
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).