Beef 'N' Black-Eyed Pea Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I want a light yet hearty meal, I fix this refreshing main-dish salad, says Bonnie Wittekind of Higley, Arizona. My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table. Ingredients:
2 to 3 garlic cloves, minced |
1 to 2 teaspoons chili powder |
12 ounces beef top sirloin steak |
8 cups torn romaine |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 large sweet red pepper, julienned |
1/2 cup sliced ripe olives |
1 can (4 ounces) chopped green chilies, drained |
2 green onions, chopped |
2 tablespoons minced fresh cilantro |
3 tablespoons lime juice |
2 tablespoons canola oil |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon grated lime peel |
1/4 teaspoon pepper |
Directions:
1. Combine garlic and chili powder; rub over both sides of steak. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°).
2. When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Yield: 6 servings.
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