1/2 cup light olive oil vinaigrette 1/3 cup steak sauce 1 pound beef top round steak 1 (10 ounce) package frozen asparagus spears, cooked, drained and cooled 1/2 cup thinly sliced red bell pepper 8 large lettuce leaves 1 tablespoon toasted sesame seeds
Blend vinaigrette and steak sauce. Place steak in glass dish. Coat with 1/4 cup of the vinaigrette mixture. Cover. Refrigerate at least 1 hour or overnight, turning once. Heat remaining vinaigrette mixture to boil. Reduce heat; simmer 1 minute. Keep warm. Preheat grill for 5 minutes. Remove steak from marinade; discard marinade. Cook for 5 - 7 minutes or to your preference. Thinly slice steak. Arrange steak, asparagus and red pepper on lettuce leaves. Pour warm vinaigrette mixture over salad; sprinkle with sesame seed. Serve immediately.
To toast sesame seeds: Place sesame seeds in dry skillet over medium heat. Stir occasionally until they just begin to turn golden, watching carefully to prevent burning. Remove from heat and cool.
771 calories, 55 grams fat, 16 grams carbohydrates, 55 grams proteinper serving. This recipe is low in carbs.