Source: dLife

Beef, onions, peppers, and tomatoes served over lettuce and sprinkled with parsley.

Servings

8 oz extra lean beef tenderloin
8 oz Onion, sweet, fresh , sliced
8 oz chopped green bell peppers
2 tbsp Salad Dressing, sun dried tomato
4 large tomato
1 green lettuce leaf , 1 head
2 tsp chopped parsley
0.25 tsp black pepper , to taste (optional)
0.25 tsp salt , to taste (optional)

1 Preheat oven broiler.
2 Season steak with salt and pepper, if desired.
3 Place steak on broiler pan, 6" from heat source, cook 8 minutes per side for medium-rare.
4 Remove steak from oven, allow to cool.
5 Slice meat into bite-sized cubes.
6 In mixing bowl, combine beef, onions, peppers, and dressing. Refrigerate at least 1 hour.
7 Wash and core tomatoes before cutting into wedges.
8 Add tomatoes to meat mixture and toss.
9 Rinse lettuce in cold water, pat dry or use salad spinner to remove any water.
10 Line large salad bowl with lettuce and mound salad into center.
11 Sprinkle parsley over salad and serve in individual salad bowls.

Can be prepared up to 8 hours in advance and kept in refrigerator until ready to serve.