Soups & Salads

Steak Salad with White Beans and Peppers


  • Directions1 15 ounce can navy, cannellini, or Great Northern beans, rinsed and drained
  • 1 cup whole sweet piquante peppers, halved, or sliced banana peppers
  • ½ cup thinly sliced red onion
  • 2 tablespoons white wine vinegar
  • 10 cups chopped lettuce
  • 2 cups baby arugula
  • Kosher salt and black pepper
  • 1 pound boneless beef skirt steak, trimmed
  • 1 tablespoon olive oil
  • ½ cup plain fat-free Greek yogurt
  • 4 teaspoons ranch dry salad dressing mix
  • 1 – 2 teaspoon water


  • Step 1In an extra-large bowl combine beans, piquante peppers, onion, and vinegar. Add lettuce and arugula; toss to combine. Sprinkle with salt and black pepper.
  • Step 2Sprinkle both sides of meat with salt and black pepper. In a 12-inch heavy skillet heat oil over medium-high heat. Add meat; cook 4 to 8 minutes for medium-rare (145°F), turning once. Remove from skillet. Cover with foil; let stand 5 to 10 minutes. Thinly slice meat across the grain.
  • Step 3Meanwhile, for dressing, in a small bowl whisk together yogurt, ranch dressing mix, and enough of the water to reach drizzling consistency. Drizzle dressing over lettuce mixture and sliced meat.


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