Zesty Beef Salad
|Boneless sirloin steak||1 Pound, trimmed|
|Chili powder||2 Tablespoon|
|Prepared taco sauce||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Mustard powder||1⁄2 Teaspoon|
|Canned hearts of palm||15 Ounce, rinsed, drained, and thinly sliced (1 Can)|
|Jicama||1 Small, peeled and cut into matchstick-thin strips|
|Red bell pepper||1 , seeded, thinly sliced|
|Bean/Radish/garlic sprouts||2 Cup (32 tbs)|
|Chopped chives||2 Tablespoon|
1 Spray the broiler rack with canola nonstick spray and preheat the broiler.
2 Rub both sides of the steak with the chili powder; place on the broiler rack. Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium, about 5 minutes on each side. Transfer the steak to a cutting board; let stand about 5 minutes.
3 Meanwhile, whisk together the taco sauce, Worcestershire sauce, and mustard powder in a small bowl. Place the hearts of palm, jicama, bell pepper, and sprouts in a serving bowl. Add the taco sauce mixture and toss to coat.
4 Cut the steak on an angle against the grain into 12 slices and place on top of the salad. Sprinkle with the chives and serve.