1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/4 pounds)
1 package (10 ounces) mixed salad greens
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons lemon pepper
2 teaspoons Dijon-style mustard
2 cloves garlic, crushed
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/4 cup for salad greens.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. Add beef to remaining dressing; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine salad greens and reserved dressing; toss to coat. Add cheese; toss lightly. Arrange beef over greens; garnish as desired. Serve immediately.
Nutrition information per serving: 319 Calories; 180 kcal Calories from fat; 20 g Total Fat; 4.5 g Saturated Fat; 0.4 g Trans Fat; 1.7 g Polyunsaturated Fat; 12.2 g Monounsaturated Fat; 74.2 mg Cholesterol; 382 mg Sodium; 5 g Total Carbohydrate; 1.7 g Dietary Fiber; 28 g Protein; 2.4 mg Iron; 354 mg Potassium; 7.5 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 32.5 mcg Selenium; 100.5 mg Choline;