Bringing Great Tasting Beef Right to Your Door!

Bell Creek Beef believes in family, pride and tradition. We hold on to the values that were brought to Nebraska by our ancestors in the 1870s: the importance of family, the benefits that may be reaped from the land if given care and respect, and pride in the hard work that gives a meaningful life. We strive to bring you a superior taste, a taste that has been born of tradition.

Steak and Grilled Ratatouille Salad
45 to 50 minutes

		Ingredients:
2		Bell Creek Beef Sirloin Steaks
1		small eggplant, cut crosswise into 1/2-inch thick slices
2		large red or yellow bell peppers, cut lengthwise into quarters
1		medium zucchini, cut lengthwise in half
1		medium yellow squash, cut lengthwise in half
1/2		cup grape tomato halves
9		cups mixed baby salad greens
		Salt and ground black pepper
		Shaved Parmesan cheese
		Marinade:
1/2		cup olive oil
3		tablespoons balsamic vinegar
2		tablespoons fresh lemon juice
2		tablespoons chopped fresh parsley
1		tablespoon Dijon-style mustard
4		cloves garlic, minced
1/4		teaspoon salt
1/8		teaspoon ground black pepper
		Instructions:
1.		Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
2.		Spray vegetables, except tomatoes, with nonstick cooking spray.
3.		Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes (over medium heat on preheated gas grill, covered, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
4.		Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
6
		Nutrition information per serving: 334 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 162 mg sodium; 12 g carbohydrate; 5.2 g fiber; 30 g protein; 6.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 31.4 mcg selenium; 5.4 mg zinc.