Instructions

• 1

  Break steak strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. Cut larger pieces of beef into bite size pieces.

• 2

  Heat skillet, over HIGH until extremely hot. Add 1 TBSP of your preferred cooking oil. Sauté onions, mini peppers, and jalapeño, stirring frequently, for 2-3 minutes, to soften. Transfer aromatics to a plate, with a slotted spoon, and pat with paper towels.

  Go Raw: If you prefer freshly chopped red onion and peppers then omit step #2! It’s that simple!

• 3

  Add steak tips to a hot skillet and sear on the first side, without stirring, until brown, about 1 minute. Turn beef over, and sear, for 1 minute. Add Kevin’s Peppercorn Sauce and lime juice, stir and reduce heat to LOW. Simmer steak tips for 30 seconds, and remove from heat.

  Hot or Cold: Chop the vegetables before searing the steak tips if you want a warm steak salad. If your desire is to eat a cold steak salad on a hot day then prepare the steak tips, remove from the hot skillet, cool in a bowl while chopping vegetables.

• 4

  Chopped Vegetable Tips: Chop the size you desire! To allow salad components to meld flavors, chop vegetables in extra small pieces. For a variation in texture, peel the cucumber, lengthwise, and use as a garnish. To prevent the avocado from browning, sprinkle it with lime juice, and chop last.

  Change It Up: Exchange the lettuce for chopped kale. Use chopped green onions instead of red onions. Go nuts; pistachios or toasted almond slivers are delicious.

• 5

  To serve: Toss all chopped vegetables together in a large salad bowl. Drizzle salad with olive oil and vinegar or your favorite salad dressing. Sprinkle with salt and pepper, to taste. Top with Peppercorn Steak Tips, and garnish with fresh herbs or sprouts.