Beef And Pepper Medley: The Best Beef And Pepper Medley Recipe from Cook'n

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	Beef And Pepper Medley

Serves: 10

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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

   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
   DRESSING:
   2/3 cup olive oil or vegetable oil
   1/2 cup cider or red wine vinegar
   2 tablespoons Dijon style mustard
   2 cloves garlic, minced
   1/2 teaspoon crushed red pepper flakes
   1/2 teaspoon salt

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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 3-in. x 1/4-in. x 1/4-in. strips. Place in a large salad bowl; add peppers and onions. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over salad and toss to coat. Cover and refrigerate overnight. Serve cold.

© Copyright Reiman Publications, 1993-1997

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