Ingredients
1/4
cup olive or vegetable oil
2
tablespoons chopped fresh parsley
3
tablespoons red wine vinegar
1
tablespoon lemon juice
1
teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon crushed red pepper flakes
2
cloves garlic, finely chopped
2
medium green onions, thinly sliced (2 tablespoons)
2
large plum (Roma) tomatoes, chopped
1
beef boneless top sirloin steak (1 lb), 1 to 1 1/2 inches thick
1
large red or yellow bell pepper
1/4
teaspoon salt
1/8
teaspoon pepper
6
cups bite-size pieces salad greens
1
cup sliced fresh mushrooms (3 oz)
Preparation
Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.
