Beef Steak House Salad
1 1/2 C. Wish-Bone Italian Dressing
2 T. fresh lemon juice
4 T. grated parmesan cheese
5 cloves of garlic finely chopped
1 T. Worcestershire sauce
1 lb. boneless beef top sirloin steak, 1 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 small loaf of French bread
10 C. torn romaine lettuce leaves
For the marinade:
Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves garlic and Worcestershire sauce
Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of the marinade over the steak and red pepper. Turn to coat. Then place in the refrigerator for 30 minutes. Add remaining marinade.
Meanwhile, cut bread into bite size cubes and toast in oven, until lightly browned.
For dressing, blend remaining 1/2 C. of Italian dressing, cheese and one clove of garlic. Set aside.
Remove steak and red pepper from marinade. Place on skewers and grill. Turn occasionally and brush frequently with remaining marinade. Cook 8 – 10 minutes or until steak is medium rare to medium done.
To serve, toss lettuce with dressing. Arrange in bowl or on serving plates. Top with steak, red pepper and bread. Garnish if desired with additional parmesan cheese.
Makes 4 servings.
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