This is so light and refreshing for a summer lunch or dinner if served with a nice crusty bread and a glass of iced tea (or wine!). The beef can easily be substituted with chicken. My family loves it and I hope yours will too.We have been trying to get in more salads and this one is exquisite!
prep time15 Min
cook time10 Min
methodNo-Cook or Other
store bought field greens, (with herbs if available)
goat cheese, (or blue cheese or feta if preferred)
pecans, halved, or walnuts or other nut
can of olives or deli olives if preferred
sliced green onions
alfalfa sprouts (or other sprouts if available)
dried cherries or cranberries
beef filets, sliced in strips or top round steak,london broil, sliced thin
chopped fresh cilantro
teriyaki sauce or other marinade to marinate beef
oil and vinegar or salad dressing of your choice
How To Make
Marinate the thinly sliced beef with your marinade for about 10-15 minutes and place in the refrigerator.
Meantime,wash all produce well and pat dry with a paper towel.Place 4 salad dishes in front of you and portion out the salad in the dishes.Top with cucumbers, radishes, olives tomatoes, green onions,goat cheese and alfalfa sprouts. Then top with the nuts and berries, dividing each ingredient evenly among the four dishes.
Take the beef out of the fridge and saute in a pan.If your marinade has oil in it then you won't need any.If not however, add a touch of oil, any kind,to the saute pan first.Salt and pepper if desired, after cooking.
Place the cooked beef on top of each salad plate and top with cilantro.Add the salad dressing of your choice or just oil and vinegar.I always prefer lemon juice and olive oil. Serve and enjoy!
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Categories & Tags for Field Greens topped with Teriyaki Steak Strips: