Recipe: Steak and Antipasto Salad

Steak and Antipasto Salad

1 lb. beef top round steak
2 tsp. olive oil
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
1 (7-oz.) jar roasted red peppers, drained, sliced
3 cups deli marinated vegetable salad

Heat grill.

Brush both sides of steak with oil and sprinkle with oregano and garlic powder. Place steak on grill and cook for 6-10 minutes or until desired doneness, turning once. Remove from heat and let stand 5 minutes. You can also broil the steak for 6-10 minutes 6-inches from heat until desired doneness.

Meanwhile, combine red peppers and marinated vegetable salad. Cut steak diagonally across grain into thin slices and add to salad mixture. Toss gently and serve.

Source: Pillsbury's Dinner In No Time