Don't Put the Grill Away

Make this easy steak salad instead. I'm always looking for new ways to stretch old recipes, so when I had to come up with a fairly quick lunch for company last weekend, I defrosted some steak tips, threw together some vegetables, and fired up the grill one last time.

Steak Salad

2-3 lbs. steak tips

1/2 cup A-1 Bold and Spicy steak sauce

1/2 cup Newman's Own Olive Oil & Vinegar dressing

Spring mix greens

1-2 large sweet onions

1-2 large tomatoes or 1/2 lb. cherry tomatoes

Olive oil

Kosher salt

Favorite vinaigrette

Mix together steak sauce and salad dressing, coat steak tips, and refrigerate for at least 30 minutes. I like to marinate the steak tips for a least a few hours if possible. Cut onions into large chunks and coat with a little olive oil and salt. Do the same for the tomatoes.

Add steak tips and vegetables to grilling baskets or use scewers. Grill over hot coals 3-5 minutes per side. In the meantime, assemble greens onto a plate. Once the meat is done, top greens with the meat and vegetables and your favorite vinaigrette.

I did not add the tomatoes to the grill this time. I simply sauteed them quickly in a pan with olive oil and salt just until they were warm and added them to the grilled steak, onions and greens.

My Red Wine Vinaigrette

1/2 cup red wine vinegar

1 1/2 teaspoons dijon mustard

1 clove garlic, minced

2 teaspoons salt

Freshly ground black pepper

1 cup olive oil

Combine the first five ingredients in a blender and slowly add olive oil.

Simple, easy, and delicious. Enjoy!