Jerk Beef Salad with Grilled Peppers
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 355 |
| pro | 29 g |
| total fat | 23 g |
| sat. fat | 6 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 46 mg |
| sodium | 509 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 23% |
| vit A | 36% |
| vit C | 218% |
| folate | 32% |
-
1/4 cup (50 mL) extra-virgin olive_oil
4 tsp (20 mL) lime juice
2 tsp (10 mL) jerk seasoning
1 tsp (5 mL) soy_sauce
1 lb (500 g) beef flank marinating steak
1 each sweet red, green and yellow pepper
1 small red onion
1/4 tsp (1 mL) each salt and pepper
8 cups (2 L) mixed salad greens
Preparation:
In 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.
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.
Source
Canadian Living Magazine: September 2008
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