Beefy Steak House Salad
1 1/2 c. Italian salad dressing
2 T. fresh lemon juice
4 T. grated parmesan cheese
5 cloves 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 Italian bread (about 10 oz.)
10 c. torn romaine lettuce leaves
For marinade, blend 1 cup Italian dressing, lemon juice, 2 tablespoons
cheese, 4 cloves garlic and Worcestershire sauce; set aside.
Cut steak into 11/4-inch pieces. In medium, shallow non-aluminum baking dish or
plastic bag, pour cup marinade over steak and red pepper; turn to coat. Cover or
close bag and marinate in refrigerator 30 minutes. Refrigerate remaining
marinade.
Meanwhile, cut bread lengthwise into quarters, then cut each quarter into
11/2-inch pieces. On four 11-inch metal skewers, evenly thread bread cubes and
set aside.
For dressing, blend remaining 1/2 cup Italian dressing, 2 tablespoons cheese and
1 clove garlic; set aside.
Remove steak and red pepper from marinade, discarding marinade. On 4 metal
skewers, alternately thread steak and red pepper. Grill, turning occasionally
and brushing frequently with cup refrigerated marinade, 8-10 minutes or until
steak is desired doneness.
Meanwhile, generously brush bread with remaining refrigerated marinade. Grill
bread kabobs, turning occasionally, 4 minutes or until golden brown and toasted.
To serve, toss lettuce with dressing and arrange on serving plates or platter.
Top with steak, red pepper and bread. Garnish with additional parmesan cheese,
if desired. Makes 4 servings.