- 1 large tomato -- chopped
- 1/2 yellow sweet pepper -- cut in thin strips
- 1/4 cup snipped basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 clove garlic -- minced
- 8 ounces beef flank or lean top loin steak
- 6 cups torn mixed greens
- cooking spray
- 1 clove garlic -- minced
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
SUMMARY
- Serving Size: Serves 4
- Prep Time: 4-24 Hours Marinade
- Cooking Time: 15 Minutes
INSTRUCTIONS
- Stir together tomato, sweet peppers and basil in a medium mixing bowl.
- Combine vinegar, oil and 1 of the minced garlic cloves in a screw top jar. Cover and shake to mix. Pour over vegetables, tossing to coat. Cover and refrigerate 4 to 24 hrs.
- Meanwhile, partially freeze meat and trim away any fat. Cut into thin bite-sized strips. Arrange mixed greens on 4 salad plates.
- Spray a large skillet with cooking spray. Add beef and remaining 1 clove minced garlic. Cook and stir over medium-high heat for 2-3 minutes or desired doneness. Sprinkle with salt and pepper. Stir in vegetable mixture. Heat through.
- Top greens with some of the hot beef-vegetable mixture. Serve immediately.
