Be the first to Ingredients:
- olive oil
- 1 large red bell pepper, cut in 1-inch thick slices
- 1 large yellow bell pepper, cut in 1-inch thick slices
- 1 medium sweet onion, quartered and thinly sliced
- 12 ounces top loin or beef sirloin steak, about 1 inch thickness, fat trimmed
- 1 teaspoon salt
- 1 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 granulated sugar
- 2 cups torn romaine lettuce leaves
- 2 cups torn iceberg or Boston lettuce leaves
Preparation:
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 in a large salad bowl and top with the bean, steak, and pepper mixture. Drizzle the warm dressing over the salad. Toss to serve.
Serves 4.
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