Pepper Steak Salad

Name: Pepper Steak Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 7
Cuisine: Global
Ingredients: 227 grams 1-1/2 cups thinly sliced cooked beef ribeye steak; 1 small green pepper, julienned; 79 milliliters prepared Italian salad dressing; 170 grams can pitted ripe olives, drained; 1 small sweet red pepper, julienned; 1 small sweet orange pepper, julienned; 1 small sweet yellow pepper, julienned

Pepper Steak Salad

Pepper Steak Salad might be just the side dish you are searching for. One serving contains 148 calories, 7g of protein, and 11g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 7. Only It will be a hit at your valentin day event. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 5 minutes. If you have bell pepper, bell pepper, salad dressing, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the steak, peppers and olives.

Ingredients you will need

Peppers

Olives

Steak

Equipment you will use

Bowl

Drizzle with salad dressing; toss to coat.

Ingredients you will need

Salad Dressing

Equipment

Bowl

Ingredients

Servings:

227grams

1-1/2 cups thinly sliced cooked beef ribeye steak 1small

green pepper, julienned 79milliliters

prepared Italian salad dressing 170grams

can pitted ripe olives, drained 1small

sweet red pepper, julienned 1small

sweet orange pepper, julienned 1small

sweet yellow pepper, julienned

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Sur de los Andes Pinot Noir Reserva. It has 5 out of 5 stars and a bottle costs about 17 dollars.