A great source of iron, this beef salad pairs spicy jerk seasonings with sweet grilled peppers. Leftovers taste great for lunch the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2008
MethodIn shallow bowl, whisk together 3 tbsp (45 mL) of the oil, lime juice, jerk seasoning and soy sauce. Remove 2 tbsp (25 mL) and set aside. Add steak to bowl and turn to coat. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate steak and reserved marinade separately for up to 8 hours.)
Place steak on greased grill over medium heat; close lid and grill, turning once, until medium-rare, 10 to 12 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing on angle across the grain.
Meanwhile, halve and seed red, green and yellow peppers; cut each half into 3 pieces. Cut onion into 1/2-inch (1 cm) thick slices. Brush peppers and onion with remaining oil; sprinkle with salt and pepper. Add to grill and cook, turning once, until softened, 12 to 15 minutes. Separate onion into rings.
In large bowl, toss greens with reserved marinade. Arrange on 4 plates. Top with peppers, onions and beef.
More beef salad recipes:
Nutritional facts Per serving: about
- Sodium 509 mg
- Protein 29 g
- Calories 355.0
- Total fat 23 g
- Cholesterol 46 mg
- Saturated fat 6 g
- Total carbohydrate 10 g
- Iron 23.0
- Folate 32.0
- Calcium 8.0
- Vitamin A 36.0
- Vitamin C 218.0