Hearty Beef Salad
|Green beans||8 Ounce|
|Peeled baby carrots||1 1⁄2 Cup (24 tbs) (Packaged)|
|Boneless beef top sirloin steak||12 Ounce, cut 1 inch thick|
|Torn boston lettuce/Bibb lettuce||4 Cup (64 tbs)|
|Canned julienne beets||16 Ounce, drained, rinsed|
|Cracked pepper||To Taste|
Wash green beans; remove ends and strings.
Cut beans in half crosswise.
In a covered medium saucepan cook the green beans in boiling water for 5 minutes.
Add the baby carrots and cook for 10 to 15 minutes more or until vegetables are tender; drain.
Cover and chill for 4 to 24 hours.
Trim fat from meat.
Place meat on the unheated rack of a broiler pan.
Broil 3 to 4 inches from the heat to desired doneness, turning once.
[Allow 15 to 17 minutes for medium rare (145°) or 20 to 22 minutes for medium (160°).] Thinly slice across grain into bite-size strips.
Divide torn lettuce among dinner plates.
Arrange green beans, baby carrots, meat slices, and beets on lettuce.
If desired, sprinkle each salad with pepper.