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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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tangy, refreshing and satisfying Ingredients:
1/3 cup red wine vinegar |
1/4 cup water |
3 tablespoons olive oil |
2 tablespoons fresh lemon juice |
2 cloves garlic, minced |
2 teaspoons splenda |
3 tablespoons fresh rosemary or 1 teaspoon dried rosemary leaves |
3 tablespoons fresh thyme or 1/2 teaspoon dried thyme leaves |
3 tablespoons fresh oregano or 1 teaspoon dried oregano leaves |
3 tablespoons fresh basil or 1 teaspoon dried basil leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound beef sirloin steak, fat trimmed, grilled |
1 medium onion |
6 medium tomatoes, cut into wedges |
2 cups corn, cooked |
1 medium green pepper, sliced |
Directions:
1. Combine all fresh herb vinaigrette ingredients in covered jar; shake to mix. Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.
2. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
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