Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lg red pepper 1 pk (10 oz) frozen Fordhook
1 Lg yellow pepper -lima beans
1 Small onion 1/2 ts Coarsely ground black pepper
1 3/4 inch thick boneless 3 tb Balsamic vinegar
-beef top loin steak 2 tb Worcestershire
-(about 12 oz) 1/2 ts Sugar
Olive or salad oil 1/2 sm Head Boston lettuce
1 ts Salt 1/2 sm Head romaine lettuce

ABOUT 45 MINUTES BEFORE SERVING:

1. Slice red and yellow pepprs into 1"-thick slices. slice onion
paper thin. Trim any fat from steak.

2. In nonstick 12" skillet over medium-high heat, in 1 tablespoon hot
olive or salad oil, cook red and yellow peppers until tender-crisp.
Stir in onion and cook until onion is golden brown and peppers are
very tender. Remove pepper mixture to bowl.

3. Sprinkle steak with salt. In same skillet in 1 T additional
olive or salad oil, cook steak 8 to 10 minutes for rare or until of
desired doneness, turning steak once. Remove steak to cutting board;
thinly slice.

4. In drippings in skillet, cook frozen lima beans and black pepper
until lima beans are lightly browned, stirring often; remove to bowl.

5. In same skillet (not over heat), mix balsamic vinegar,
Worcestershire, sugar and 2 tablespoons olive or salad oil until
blended.

6. Place lettuce in lg serving bowl; top with steak, pepper mixture
and lima beans. Drizzle warm dressing over salad; toss to serve.

Good Housekeeping/July'94/scanned fixed by DP GG

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