Fast and easy weekday meal where two steaks can go a long way.
Marinate 2 striploin steaks a few hours in:
1/2 cup 7 up, not diet
1/2 cup low sodium soy sauce
1 Tbsp. onion flakes
1 Tbsp. Montreal steak spice
Put the ingredients in a large ziplock bag and place steaks in turning occasionally in the fridge.
2 Tbsp. tomato paste
Juice of one small lemon
1 Tbsp. prepared horseradish
1 Tbsp. Worchestershire
1/3 cup extra virgin olive oil
1 Tbsp. curly leaf parsley, chopped
A few grinds of black pepper
1/4 tsp. tabasco
1 1/2 tsp. sugar
1 head of romaine lettuce
1/4 red onion, thinly sliced
4 small stalks celery sliced on the angle
1 cup halved cherry tomatoes
Combine tomato paste, lemon juice, horseradish, worchestershire in a bowl. Whisk in olive oil slowly. Add parsley, tobasco, salt, sugar and pepper.
Tear washed romaine into bite sized pieces in a large bowl. Add onion, celery and tomato halves.
Remove steak from the marinade and discard marinade. Grill on high for 4-5 min. a side. Let rest for 5 min. and slice thinly on a diagonal.
Toss salad with the dressing reserving some to drizzle onto the steak. Place 3-4 slices of steak per salad and drizzle with reserved dressing. Serves 4.