1 lb. sirloin or strip-loin steak, (about 3/4" thick)
1 large head romaine lettuce OR
6 cups mixed torn salad greens
1 sweet red pepper, seeded
1 ripe but firm pear, cored
1/4 cup olive oil
1/4 cup red-wine vinegar
2 crushed garlic cloves
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. each of salt and freshly ground black pepper
 

Preparation Time 10 minutes
Barbecuing Time 16 minutes

Makes 3 to 4 Servings

From Linda's Kitchen

1. Oil grill and preheat barbecue. Trim excess fat from steak to prevent flare-ups and nick edges to prevent curling. 

2. Wash lettuce and spin or pat dry. Tear or cut lettuce into bite-size pieces and place in a large bowl. Then, cut pepper and pear into thin slices and add to lettuce. 

3. In a small mixing bowl, whisk oil with vinegar, garlic, Dijon, Worcestershire sauce, salt and pepper. 

4. Grill steak until done as you like, about 8 minutes per side for medium-rare. Thinly slice steak. 

5. Toss dressing with salad. Immediately add warm steak slices and toss until well mixed. Serve salad right away.