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500 g sirloin or strip-loin steak, about 3/4-in. thick
1 large head romaine lettuce, or 6 cups mixed torn salad greens
1 red bell pepper, seeded
1 ripe but firm pear, cored
1/4 cup olive oil
1/4 cup red-wine vinegar
2 garlic cloves, crushed
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
Oil grill and preheat barbecue. Trim excess fat from steak to prevent flare-ups and nick edges to prevent curling.
Wash lettuce and spin or pat dry. Tear or cut lettuce into bite-size pieces and place in a large bowl. Then, cut pepper and pear into thin slices and add to lettuce.
In a small mixing bowl, whisk oil with vinegar, garlic, Dijon, Worcestershire sauce, salt and pepper.
Grill steak until done as you like, about 8 minutes per side for medium-rare. Thinly slice steak.
Toss dressing with salad. Immediately add warm steak slices and toss until well mixed. Serve salad right away.
Calories 325, Protein 24.8g, Carbohydrates 13.2g, Fat 19.7g.