Peppered Steak Salad

By Tonya_Speed

Nutrition per serving: 417 Calories; 25g Fat; 22g Protein; 28g Carbohydrate; 10g Dietary Fiber; 52mg Cholesterol; 1027mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat. Points: 10

Ingredients

• Olive oil
• 2 large red bell pepper, seeded, deribbed and cut in 1-inch thick slices
• 1 medium red onion, quartered and thinly sliced
• 12 ounces top loin or beef sirloin steak, about 1 inch thickness, trimmed
• 1 teaspoon salt
• 1 (15-oz.) can red kidney beans, drained and rinsed
• 1/4 teaspoon coarsely ground black pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon sugar
• 2 cups torn romaine lettuce leaves
• 2 cups spinach leaves

Preparation

Step 1

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add peppers and cook, stirring, just until tender-crisp. Stir in onion until onion is browned and peppers are tender. Remove vegetables to a bowl and set aside. Sprinkle steak with the salt. In the same skillet, in another 1 tablespoon of olive oil, cook steak until done as you like it. Remove to a cutting board and slice thinly. Add kidney beans to the drippings and cook just until beans are warm; spoon over steak and peppers and remove skillet from heat. Combine the black pepper, vinegar, Worcestershire sauce, and sugar; add to the skillet. Add another 2 tablespoons of olive oil to the skillet mixture and blend well. Place lettuce and spinach in a large salad bowl and top with the bean, steak, and pepper mixture. Drizzle the warm dressing over the salad. Toss to serve.