Monday, January 21, 2013

Steak Salad

Always looking for new low carb meals, I decided to make a steak salad tonight. (Kinda balances the sweet treat I made for us this evening...see Four Great Tastes Blondie) Salads are always a favorite in our house. Surprisingly, they are suggested more often than not by my husband, and not me. This salad combines the great tastes of steak, avocados, tomatoes, cucumbers and sauteed onions and peppers together. Hope your family enjoys it as much as mine does.

Steak Salad

1 lb of beef cubes
7 mini sweet peppers, Julianned
1/2 cup sliced onions
1 small tomato per person, quartered
1 avocado, cubed
1/4 cup sliced cucumbers
1 tsp Olive Oil
1 cup beef broth

4 cups of chopped Romaine lettuce
Your favorite cheese
Red Wine Vinaigrette*

-->Braise# beef cubes in beef broth until tender on medium heat on stove top, around 30 minutes. (This can be made ahead and stored in the fridge up to 2 days.)

-->Remove from heat. In the same pan, add 1 tsp of Olive oil and saute onions and peppers. Saute for 5-10 minutes until the onions are tender.

-->While the onions and peppers are sauteing, plate the lettuce, tomatoes, avocados, cucumbers, and cheese with the beef cubes.

-->Plate onions and peppers. Dress salad with favorite dressing. Happy Eating!

*Red Wine Vinaigrette
1 1/2 Tbsp Olive Oil
1/2 Tbsp Red Wine Vinegar
1 tsp Italian seasoning
-->Mix together with a fork and pour over your favorite salad.

#See "Cooking Definitions" tab for definition.