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Zesty Beef Salad

fast.cook's picture
  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.

Recipe Summary

Side Dish

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