Ever since I was at Fitbloggin’, I’ve wanted to try some of the new beef recipes that the fabulous @BEEFforDinner team shared during their presentation in Baltimore.
Keep in mind, some of the country’s best beef comes from Colorado, and my new friends from @BEEFforDinner were from right here in the greater Denver area!
Their presentation was really eye-opening. For some reason, I’ve always reached for chicken as the lean protein option of choice, but it’s refreshing to know that beef is another option. The statistics for beef are JUST as good, if not BETTER than the chicken I reach for or the pork. For some reason though, beef gets a bad wrap. Not at my house anymore!
The Colorado Beef team gave us a copy of this fabulous healthy beef cookbook full of salads and soups and sandwiches and every type of cuisine you can imagine. All made with LEAN BEEF!
It not only has a fantastic listing of recipe and full-color pictures, but it also has a great index of information on the nutritional benefits of choosing lean cuts of beef.
And… you can win your VERY OWN copy of this cookbook + an “I Love Lean Beef” apron!
My friends at @BEEFforDinner gave me an extra copy to share out with you guys. The recipe I’m featuring today comes from this cookbook, and if it’s any indication of what the other recipes will bring, you’re in for a treat!
Mixed Green and Steak Salad with Creamy Peppercorn Dressing
1 lb. boneless beef top sirloin steak, cut 3/4 inch thick
1 1/2 tsp. crushed mixed peppercorns (black, pink, and green)
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow bell pepper, cut into 1 1/2-inch pieces
salt, as desired
1 package (5 ounces) mixed baby salad greens
CREAMY PEPPERCORN DRESSING
1/4 cup reduced-fat sour cream
2 Tbsp. light mayonnaise
2 Tbsp. fresh lemon joice
1 large garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. crushed mixed peppercorns (black, pink, and green)
1/4 tsp. salt
2 to 4 Tbsp. skim milk
1. Cut beef steak into 1 1/4-inch pieces. Toss with crushed peppercorns.
2. Alternately thread beef and bell pepper pieces evenly onto four 12-inch metal skewers. Note: If you use bamboo skewers, make sure you soak them in water for at least 10 minutes before broiling. I also only had red pepper on hand, so I skipped the yellow.
3. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from the heat. Broil about 8-10 minutes for medium-rare to medium doneness, turning once. Season with salt, as desired. Note: I used a grill pan instead.
4. Meanwhile, to prepare Creamy Peppercorn Dressing, whisk all of the ingredients except milk in small bowl. Stir in milk 1 Tbsp. at a time until creamy consistency. Set aside.
5. Place salad greens on a serving platter. Remove beef and peppers from skewers and arrange over greens. Drizzle with dressing.
Per 1/4 Recipe Serving:
CAL 236; FAT 10g; SOD 300mg; CARB 9g; FIB 1g; PROT 28g
Now that you’ve seen this beautiful salad, I want to make sure you have a chance to also own a copy of this amazing cookbook! To enter this giveaway, please complete the Rafflecopter entry form below: