Southern Beef and Black-Eyed Pea Salad
Ingredients
- ¾ lb top sirloin steak
- 1 Tbsp olive oil
- 1 (12-oz) pkg chopped romaine lettuce
- 1 (14.5-oz) can black-eyed peas, drained and rinsed
- ½ (10-oz) pkg shredded carrots
- 1 tomato, cut into wedges
- ½ English cucumber, sliced
- ½ (8-oz) bottle Ranch dressing
Instructions
- Lightly season steak with salt and pepper. Cook steak in hot oil in a cast-iron skillet over medium-high heat, 3 to 4 minutes per side or to desired doneness. Let stand 5 minutes.
- Toss together lettuce and next 4 ingredients in a large bowl; arrange on 2 plates.
- Cut steak into cubes, and arrange over salads. Drizzle with desired amount of dressing.
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