Deb Dauffenbach's Grilled Steak and Asparagus Salad
1/2 cup light olive oil vinaigrette dressing
1/3 cup "A1" steak sauce
1 lb beef top round steak
1 (10 oz) package frozen asparagus (cook according to package, then cool)
1/2 cup thinly slices red bell pepper
8 large lettuce leaves
1 T toasted sesame seeds
Preparation and serving instructions
Blend dressing and A1 sauce. Pour over steak in non-metal dish.
Cover and refrigerate for 1 hour. Remove steak from marinade and reserve
liquid or broil steak to desired doneness, basting occasionally with
marinade. Slice steak thinly and arrange with asparagus shoots and peppers
on lettuce leaves. Bring marinade to a boil, then pour over salad.
Sprinkle with sesame seeds and serve immediately.
209 calories, 5gms fat, 65 mg cholesterol, and 857 mg sodium
Chef Deb's comments:
"I use fresh asparagus and don't use the peppers. (Husband) John
needs a more tender
cut of meat so I pre-slice it and marinate it in a plastic freezer bag. I
also use a mix of greens. I think that sunflower seeds would be good. Be
sure and boil the marinade. I have used catsup and Heinz 57 instead of the
A-1 both have been good. To cut the sodium, maybe a low salt catsup would
work. I like the asparagus hot so I don't cool mine. I have also served this
over hot cooked fresh spinach instead of the field greens."