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The Knowledge > Recipes >
Wednesday, 3rd September 2014
Jerk Beef Salad with Grilled Peppers
This delicious meal is perfect for lunch or dinner as it is high in protein and a great source of iron.
By LA Muscle on 03.09.2014 01:18 pm
RATE: 
The delicious meal is perfect for lunch as it is high in protein and a great source of iron. This beef salad pairs spicy jerk seasonings with sweet grilled peppers.
Ingredients:1/4 cup (50 mL) extra-virgin olive_oil 4 tsp (20 mL) lime juice 2 tsp (10 mL) jerk seasoning 1 tsp (5 mL) soy_sauce 1 lb (500 g) beef flank marinating steak 1 each sweet red, green and yellow pepper1 small red onion 1/4 tsp (1 mL) each salt and pepper 8 cups (2 L) mixed salad greens
Directions:In shallow bowl, whisk together 3 tbsp (45 mL) of the oil, lime juice, jerk seasoning and soy sauce. Remove 2 tbsp (25 mL) and set aside. Add steak to bowl and turn to coat. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate steak and reserved marinade separately for up to 8 hours.)Place steak on greased grill over medium heat; close lid and grill, turning once, until medium-rare, 10 to 12 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing on angle across the grain.Meanwhile, halve and seed red, green and yellow peppers; cut each half into 3 pieces. Cut onion into 1/2-inch (1 cm) thick slices. Brush peppers and onion with remaining oil; sprinkle with salt and pepper. Add to grill and cook, turning once, until softened, 12 to 15 minutes. Separate onion into rings.In large bowl, toss greens with reserved marinade. Arrange on 4 plates. Top with peppers, onions and beef.
Serves 4
Nutritional info per serving:Calories - 355kcalProtein - 29gCarbs - 10g
Ingredients:1/4 cup (50 mL) extra-virgin olive_oil 4 tsp (20 mL) lime juice 2 tsp (10 mL) jerk seasoning 1 tsp (5 mL) soy_sauce 1 lb (500 g) beef flank marinating steak 1 each sweet red, green and yellow pepper1 small red onion 1/4 tsp (1 mL) each salt and pepper 8 cups (2 L) mixed salad greens
Directions:In shallow bowl, whisk together 3 tbsp (45 mL) of the oil, lime juice, jerk seasoning and soy sauce. Remove 2 tbsp (25 mL) and set aside. Add steak to bowl and turn to coat. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate steak and reserved marinade separately for up to 8 hours.)Place steak on greased grill over medium heat; close lid and grill, turning once, until medium-rare, 10 to 12 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing on angle across the grain.Meanwhile, halve and seed red, green and yellow peppers; cut each half into 3 pieces. Cut onion into 1/2-inch (1 cm) thick slices. Brush peppers and onion with remaining oil; sprinkle with salt and pepper. Add to grill and cook, turning once, until softened, 12 to 15 minutes. Separate onion into rings.In large bowl, toss greens with reserved marinade. Arrange on 4 plates. Top with peppers, onions and beef.
Serves 4
Nutritional info per serving:Calories - 355kcalProtein - 29gCarbs - 10g
Fat - 3g
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