Steak and Asparagus Salad (George Foreman grill)
rec.food.recipes/Wraith/2003
Serves 2

1/2 cup light olive oil vinaigrette
1/3 cup Steak Sauce
1 pound beef top round steak
1, 10 ounce package frozen asparagus spears, cooked, drained and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds

Blend vinaigrette and steak sauce. Place steak in glass dish. Coat with 1/4 cup of the vinaigrette mixture. Cover. Refrigerate at least 1 hour or overnight, turning once.

Heat remaining vinaigrette mixture to boil. Reduce heat; simmer 1 minute. Keep warm.

Preheat grill for 5 minutes. Remove steak from marinade; discard marinade.

Place steak on grill and cook for 5-7 minutes or to your preference.

Thinly slice steak. Arrange steak, asparagus and red pepper on lettuce leaves. Pour warm vinaigrette mixture over salad; sprinkle with sesame seed. Serve immediately.

To toast sesame seeds: Place sesame seeds in dry skillet over medium heat. Stir occasionally until they just begin to turn golden, watching carefully to prevent burning. Remove from heat and cool.