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Zesty Steak Salad

 Zesty Steak Salad
This hearty salad always satisfies my hungry family. For a change of pace, substitute pork loin or poultry for the steak. Southwestern-style dressing or a sour cream-avocado-cheese mix can also be substituted for the salsa as the topping.—Leah Carrell, Quitman, Texas
4-6 ServingsPrep/Total Time: 20 min.


  • 1 pound beef top sirloin steak, cut into strips
  • 1/3 cup Worcestershire sauce
  • 1 medium onion, julienned
  • 1 medium green pepper, julienned
  • 1 tablespoon butter
  • 6 cups shredded lettuce
  • 6 to 9 cherry tomatoes, halved
  • Salsa, optional


  • In a large bowl, combine sirloin and Worcestershire sauce; cover and
  • refrigerate.
  • Meanwhile, in a large skillet, saute onion and green pepper in butter
  • for 3-4 minutes or until crisp-tender. Add sirloin; stir-fry until
  • meat is no longer pink. Spoon meat and vegetables over lettuce;
  • garnish with tomatoes. Serve with salsa if desired. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (calculated without salsa) equals 149 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 214 mg sodium, 9 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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Zesty Steak Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.