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Ingredients
3 yellow bell peppers
1 pound beef fillet (see note)
½ bunch green leaf lettuce, washed and torn into bite-size pieces
1 small head radicchio lettuce, washed and torn into bite-size pieces
6 scallions, chopped
2 tablespoons olive oil (approximately)
¼ cup sherry vinegar
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 96 milligrams cholesterol; 392 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 2 grams fiber; 763 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
- Step 2
While peppers are broiling, place lettuce in middle of 4 individual serving plates.
- Step 3
In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
- Step 4
Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.
Lamb may be substituted for beef.
Private Notes