Balsamic Marinated Sirloin Salad

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> Balsamic Marinated Sirloin Salad

>

> 1 lb boneless beef top sirloin, fat trimmed off

> 1/4 cup balsamic vinegar

> 2 tsp olive oil

> 2 tsp minced fresh oregano

> 2 tbsp minced fresh basil

> 1/2 tsp minced fresh rosemary

> 2 tbsp white wine (optional)

> 2 tsp lite soy sauce

> 2 tsp Dijon mustard

> 2 minced garlic cloves

> 1 small onion, minced

>

> SALAD:

> 1/2 lb fresh asparagus (tough ends trimmed, cut into 2 " pieces)

> 1 cup frozen peas

> 1 small red onion, sliced thin

> 1 cup sliced white mushrooms, stems removed

> 5 cups torn washed romaine lettuce leaves

> 1/4 cup fat free Italian salad dressing

>

> GARNISH: 2 tomatoes, quartered

>

> In a large, zippered bag or large bowl, place the beef with the vinegar,

> olive oil, oregano, basil, rosemary, wine, soy sauce, mustard, garlic and

> onion. Turn to coat the steak with the marinade. Place the steak in the

> refrigerator and let marinate for 2 hrs.

>

> Remove the steak from the marinade. Discard the marinade. Place the steak

> on a grill with a rack set 6 " from the heat source on med. heat. Gril the

> steak 17-21 mins for med rare or longer to your liking. Remove the steak

> from the grill and set aside on a carving board.

>

> In a steamer rack over 1 " of boiling water, place the asparagus and cover.

> Steam the asparagus for 4 mins. Add the peas and steam 3 more mins. Drain

> and splash with cold water. Pat the vegetables dry.

>

> In a salad bowl, combine the asparagus and peas with the red onion,

> mushrooms and romaine lettuce. Add the Italian dressing and toss well.

>

> Slice the steak into thin slices. Place the steak on top of the lettuce.

> Garnish the bowl with quartered tomatoes.

> Serves 4 servings (3 oz meat and 1 cup salad)

> Calories 228;Fat 6g;Carbs 16g;Protein 27g

>