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    * Exported from MasterCook *
      Flint Hills Beef Salad
Recipe By : Midwest Living magazine, June '98, p. 146
Serving Size : 4 Preparation Time :0:00
Categories : Bacon Beef
    Bobbie Not Sent Broccoli
    Cauliflower Onions
    Peppers Salad Dressings
    Salads Main Dish
  Amount Measure Ingredient -- Preparation Method

  1/4 cup olive oil
  4 teaspoons tarragon vinegar
  2 teaspoons Dijon mustard
  1/2 teaspoon dried tarragon -- crushed
  1/4 teaspoon salt
  1 pound boneless beef sirloin steak -- cut 1 inch thick
  1 cup cauliflower flowerets
  1 cup broccoli flowerets
  1 small red bell pepper -- in 1" cubes-3/4 cup
  1 small yellow bell pepper -- in 1" cubes-3/4 cup
  1 small red onion -- halved/thinly slice
(1/2 cup)
  2 slices bacon -- crisp cooked/drained
-crumbled -- 4 cup fine powder
  4 cups torn lettuce leaves
  1/4 cup shredded Parmesan cheese

For the dressing; In a screw-top jar, combine the oil, vinegar, mustard, tarragon and salt. Cover; shake well. Set aside. Slash fat on edges of steak at 1 inch intervals. Place steak on the unheated rack of a broiler pan. Broil 3-4 inches form the heat to desired doneness, turning once. (Allow 10-12 minutes for Medium-Rare, 12-15 minutes for medium.) Cut the meat into 1 inch cubes. In a large mixing bowl, combine the beef, cauliflower,broccoli, peeppers, onion and bacon. Toss to mix well. Shake the dressing; pour it over the beef mixture. Toss to coat. Arrange on a dinner plate over lettuce. Sprinkle with Parmesan.
Makes 4 main-dish servings.
Per serving: 405 calories, 27 grams fat, 8 grams carbo., 83 mg. chol., 398 mg. sodium.
MC formatting by ICQ#2099532

In the Flint Hills of Kansas, where beef is king, Pat Habiger tosses her favorite meat with salad greens. Pat lives on the Habiger farm near Spearville, 17 miles north of Dodge City.

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