Today’s quick take: Peppered beef with salad greens

Terrific recipes ready in less than 30 minutes.

Prep time: 15 minutes

Cooking time: About 5 minutes

Beef Salad  EYS ThinPeppered beef with salad greens

1 pound thick-cut tenderloin steak

3 teaspoons mixed peppercorns, coarsely crushed

1 cup low-fat plain yogurt with live cultures

1 to 1 1/2 teaspoons horseradish sauce

1 garlic clove, crushed

5 cups mixed salad greens, including romaine

1 1/2 cups sliced white button mushrooms

1 red onion, thinly sliced

1 tablespoon olive oil

Sea salt and black pepper

Trim the fat from the steak and rub the meat with the crushed peppercorns and some sea salt. Mix the yogurt with the horseradish sauce and garlic and season to taste. Toss gently with the salad greens, mushrooms, and most of the red onion and divide among 4 serving plates.

Heat the oil in a skillet over high heat, add the steak, and cook for 2 minutes, until browned underneath. Turn over and cook for another 2 minutes for medium-rare steak, 3 to 4 minutes for medium, or 5 minutes for well done.

Slice the meat thinly and arrange the slices on top of the salads. Serve immediately, garnished with the remaining red onion.  Makes 4 servings.

Source: Eat Yourself Thin by Gill Paul

 

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