Servings: 6 servings
Prep Time: 35 mins
Total Time: 6 hrs 50 mins
1 pound: boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons: salad oil
- 3 tablespoons: white balsamic vinegar or white wine vinegar
- 2 teaspoons: Dijon-style mustard
- 1 teaspoon: dried oregano, crushed
- 6 cups: shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
- 1-1/2 cups: halved grape tomatoes or chopped, seeded tomatoes
- 1 medium: avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
- 3/4 cup: crumbled blue cheese (3 ounces)
- 6 slices: bacon, crisp-cooked, drained, and crumbled
- 3 : hard-cooked eggs, sliced
1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.
In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.
Per serving: Calories 495, Total Fat 37 g, Saturated Fat 9 g, Cholesterol 159 mg, Sodium 573 mg, Carbohydrate 13 g, Fiber 3 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet.