Steak Salad with Sherry Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons white wine vinegar 3 tablespoons dry sherry 1 clove garlic, finely chopped
1/4 teaspoon salt 1/8 teaspoon white pepper 1 pound beef flank steak
1/4 cup vegetable oil 6 cups mixed salad greens (such as watercress, romaine, butter or red leaf lettuce) 2 ounces blue cheese, crumbled
1/4 cup sliced green onions



1 Mix vinegar, sherry, garlic, salt and pepper in small bowl; pour over steak in glass dish. Refrigerate, covered, turning occasionally, several hours or overnight.
2 Remove steak from marinade; reserve marinade. Broil steak in preheated broiler, 3 inches from heat source, 6 minutes per side for rare or until desired doneness. Let stand 10 minutes.
3 Whisk oil into reserved marinade until blended. Divide salad greens evenly among 4 plates.
4 Cut steak across the grain into thin slices; arrange steak and cheese on top of salad greens. Sprinkle with onions; serve with dressing.

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