Andi's Steak Salad
1/4 lb beef top loin steak per person
1 bag of iceburg lettuce mix with carrots and red cabbage
some fresh spinach, thinly slice
fresh cilantro, chopped (unless you hate it, and then use flat-leaf parsley)
bell pepper, preferably red or yellow, chopped
cucumber, peeled and chopped
salad dressings of your choice
Assemble the greens in a big bowl as follows. First, put a generous amount of iceberg lettuce mix in the salad bowl. Then add the spinach, cilantro or flat-leaf parsely, bell pepper, cucumber, and bean sprouts. Mix well. Cover and refrigerate until your're ready to serve.
The steak can be bbq'd, broiled, or pan-fried. Cook it to about medium rare and season with grill seasoning. Let the steak cool and rest. You don't want to slice it until it's close to room temp or the juices will all run out. Slice the steak very thinly on a platter of its own.
Each person can assemble their own salad: first greens, then meat, then dressing. I served this salad with some good crusty Italian bread.