Flint Hills Beef Salad | Midwest Living

Flint Hills Beef Salad

Flint Hills Beef Salad

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  • Makes: 4 servings
  • Yield: 4 main-dish servings
  • Prep 30 mins
  • Broil 10 mins to 12 mins

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  • 1/4 cup olive oil
  • 4 teaspoons tarragon vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon salt
  • 1 pound boneless beef sirloin steak, cut 1-inch thick
  • 1 cup cauliflower flowerets
  • 1 cup broccoli flowerets
  • 1 small red sweet pepper, cut into 1-inch pieces (3/4 cup)
  • 1 small yellow sweet pepper, cut into 1-inch pieces (3/4 cup)
  • 1 small red onion, halved and finely sliced (1/2 cup)
  • 2 slices bacon, crisp-cooked, drained and crumbled
  • 4 cups torn lettuce
  • 1/4 cup finely shredded Parmesan cheese


  1. For The Dressing: In a screw-top jar, combine the oil, vinegar, mustard, tarragon, and salt. Cover; shake well. Set aside.
  2. Slash fat on edges of steak at 1-inch intervals. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 10 to 12 minutes for medium rare, 12 to 15 minutes for medium.) Cut the meat into 1-inch slices.
  3. In a large mixing bowl, combine the beef, cauliflower, broccoli, peppers, onion, and bacon. Toss to mix well.
  4. Shake the dressing; pour it over the beef mixture. Toss to coat. Arrange on a dinner plate over lettuce. Sprinkle with Parmesan. Makes 4 main-dish servings.

Nutrition Facts

(Flint Hills Beef Salad)

Servings Per Recipe 4, chol. (mg) 83, carb. (g) 8, cal. (kcal) 405, Fat, total (g) 27, sodium (mg) 398

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