Post by carnation037 on Feb 13, 2003 9:42:00 GMT -6
Steak + Asparagus Salad
1/2 cup light olive oil vinaigrette
1/3 cup Steak Sauce
1 pound beef top round steak
1, 10 ounce package frozen asparagus spears, cooked, drained and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds
Blend vinaigrette and steak sauce.
Place steak in glass dish.
Coat with 1/4 cup of the vinaigrette mixture.
Cover. Refrigerate at least 1 hour or overnight, turning once.
Heat remaining vinaigrette mixture to boil.
Reduce heat; simmer 1 minute. Keep warm.
Preheat grill for 5 minutes.
Remove steak from marinade; discard marinade.
Cook for 5 - 7 minutes or to your preference.
Thinly slice steak.
Arrange steak, asparagus and red pepper on lettuce leaves.
Pour warm vinaigrette mixture over salad; sprinkle with sesame seed.
Serve immediately.
to toast sesame seeds:
Place sesame seeds in dry skillet over medium heat.
Stir occasionally until they just begin to turn golden, watching
carefully to prevent burning.
Remove from heat and cool.
Serves 2.
1/2 cup light olive oil vinaigrette
1/3 cup Steak Sauce
1 pound beef top round steak
1, 10 ounce package frozen asparagus spears, cooked, drained and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds
Blend vinaigrette and steak sauce.
Place steak in glass dish.
Coat with 1/4 cup of the vinaigrette mixture.
Cover. Refrigerate at least 1 hour or overnight, turning once.
Heat remaining vinaigrette mixture to boil.
Reduce heat; simmer 1 minute. Keep warm.
Preheat grill for 5 minutes.
Remove steak from marinade; discard marinade.
Cook for 5 - 7 minutes or to your preference.
Thinly slice steak.
Arrange steak, asparagus and red pepper on lettuce leaves.
Pour warm vinaigrette mixture over salad; sprinkle with sesame seed.
Serve immediately.
to toast sesame seeds:
Place sesame seeds in dry skillet over medium heat.
Stir occasionally until they just begin to turn golden, watching
carefully to prevent burning.
Remove from heat and cool.
Serves 2.