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Beef and Pepper Medley

For a meaty dish that packs as much visual punch as it does flavor, try this refreshing salad. Colorful peppers and onion add crunch, and the dressing is tangy. I created the recipe myself. -Dean Schrock, Jacksonville, Florida
  • Total Time
    Prep: 20 min. + chilling Bake: 1-1/2 hours
  • Makes
    10-12 servings


  • 2 tablespoons garlic powder
  • 2 tablespoons cracked black pepper
  • 1 eye of round beef roast (about 4 pounds)
  • 2 large green peppers, julienned
  • 2 large sweet red peppers, julienned
  • 2 large sweet onions, cut into thin wedges
  • 2/3 teaspoon olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt


  • Combine garlic powder and pepper; rub over all sides of roast. Place on a rack in a shallow roasting pan. Preheat oven to 500°.
  • Place roast in oven and reduce heat to 350°. Bake for 1-1/2 to 2 hours or until meat reaches desired doneness. Chill for 30-40 minutes or until meat is cool enough to handle.
  • Cut into 3x1/4x1/4-in. strips. Place in a large salad bowl; add peppers and onions.
  • In a jar with tight-fitting lid, combine dressing ingredients ; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate over night. Serve cold.
Nutrition Facts
3/4 cup: 210 calories, 6g fat (2g saturated fat), 69mg cholesterol, 226mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 30g protein.

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