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Steak Salad

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  12 Hours 25 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1 1/2 pounds flank steak or London broil
1/2 cup Italian dressing
2 teaspoons prepared mustard
1/2 teaspoon worcestershire sauce
2 teaspoons finely chopped shallots or onion
2 tablespoons red wine vinegar
1/2 cup vegetable oil
6 to 8 cups cleaned fresh salad greens
Additional Italian dressing, to taste
2 tablespoons chopped red onion
2 carrots, peeled and sliced
1 cucumber, peeled, seeded, and cubed
1/2 cup cubed feta cheese
1 large, ripe tomato, cut into wedges
DIRECTIONS
Marinate the steak in the 1/2 cup Italian dressing overnight in the refrigerator, covered, turning occasionally.


In a bowl, whisk together the mustard, Worcestershire sauce, and shallots. Whisk in the vinegar, and then slowly whisk in the oil, drop by drop, until the dressing is emulsified. (May be done in a food processor.) Set aside.


Preheat a charcoal grill, stovetop grill, or broiler. Allow it to get very hot. Blot the excess marinade from the steak. Place the steak on the grill and cook about 5 to 8 minutes on each side, depending on the thickness of the steak and desired doneness.

When cooked, remove the steak to a cutting board and loosely cover with foil. Allow steak to rest for about 5 minutes. Carve the steak against the grain, into thin slices.


Toss the greens with additional Italian dressing. Arrange on four plates. Sprinkle with the red onion, carrots, cucumber, cheese, and tomato. Add slices of steak to each plate on top of the greens and serve.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 754
Fat. Total: 59g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 629mg
% Cal. from Fat: 70%
Cholesterol: 104mg
Protein: 41g
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