12 ounces beef flank steak or beef top round steak, cut 1 inch thick
6cups torn mixed salad greens
1 medium red or green sweet pepper, cut into bite-size strips
3 teaspoons olive oil or cooking oil
1/2 cup bottled Italian salad dressing or red wine vinegar and oil salad dressing
Coarsely ground black pepper
Instructions
Trim fat from steak. Cut steak into thin, bite-
size strips. Arrange salad greens on 4 salad
plates; set aside.
In a large skillet cook and stir sweet peppers
in 2 teaspoons of the oil for 1 to 2 minutes or
until nearly crisp-tender.
3. Add remaining 1 teaspoon oil to the skillet;
add steak strips. Cook and stir for 2 to 3
minutes or until desired doneness. Add salad
dressing to skillet. Cook and stir until heated
through. Spoon beef mixture over salad greens.
Sprinkle with black pepper. Makes 4 servings.
