I had to finish up the rest of the roast from yesterday. I had a 2 pound roast I had cut up for yesterdays dinner and had to cook the rest of it today. So it ended up in a salad.
1 tbsp olive oil
1 red pepper, cut into strips
1 pound steak, cut into strips
1 tbsp garlic powder
2 tbsp Worcestershire sauce
1 tbsp lemon juice
1 bag salad mix or 1 head lettuce
1/2 English cucumber, cut into slices
1 tbsp Balsamic Vinaigrette salad dressing
Heat olive oil in a large pan over medium heat. Add pepper strips; cook for 4-6 minutes, until blackened. Remove into a bowl. In a small bowl, mix Worcestershire sauce, garlic powder and lemon juice. Pour over meat in a bowl. Add seasoned meat into hot frying pan; you don't need to add extra oil unless the oil from cooking the peppers has been removed completely. Cook for 4-6 minutes, until browned.
On a serving plate, arrange lettuce, cucumbers and peppers. Add warm beef to top of salad. Add dressing. Enjoy!
I thought it was a good way to make the beef, but the dressing I chose didn't mesh as well as I would have liked. A lemon vinaigrette may have been a better choice. Even a ranch would have worked with it. This would work well with breadsticks too.
Flavor Rating: Good, although I think a different dressing would have worked better.
Ease of Preparation: Easy, you don't have to cook the peppers if you don't want to, but watch them so they don't burn if you do.