Peppered Beef Salad
A vibrant beef salad featuring marinated sirloin, fresh greens, vegetables, and a tangy homemade vinaigrette, perfect for light lunches or summer dinners with bold flavors.
Ingredients
- 1/4 lb. boneless beef sirloin steak ⓘ
- 1/4 c. white wine vinegar or cider vinegar ⓘ
- 1 tsp. sugar ⓘ
- 1 tsp. coarse ground black pepper ⓘ
- 1/2 tsp. dry mustard
- 1/2 tsp. dried oregano ⓘ
- 2 cloves garlic ⓘ
- 2 Tbsp. powdered fruit pectin
- 8 c. mixed greens ⓘ
- 1 1/2 c. sliced fresh mushrooms ⓘ
- 4 radishes ⓘ
- 1 medium cucumber
- 1 red onion
- 8 cherry tomatoes ⓘ
- 2 medium oranges ⓘ
Instructions
- Trim fat from beef.
- For salad dressing and marinade, in a screwtop jar combine the vinegar, sugar, pepper, dry mustard, oregano, garlic, 1 cup water, and a dash of salt.
- Cover; shake well to combine.
- Place meat in a shallow 2-quart dish.
- Pour about half of the vinegar mixture over the meat (about 2/3 cup).
- Turn meat to coat with the marinade.
- Cover meat; marinate in the refrigerator for 6 to 24 hours, turning occasionally.
- To the remaining vinegar mixture, add the powdered fruit pectin.
- Cover and shake well to combine.
- Let mixture stand several minutes and shake again.
- Chill dressing until serving time.
Nutrition & Diet Analysis (per serving)
324
kcal
16% DV
Protein
Fat
Carbs
* % 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).