Balsamic Marinated Sirloin Salad

1 lb. boneless beef top sirloin, fat trimmed off
1/4 cup balsamic vinegar
2 tsp. olive oil
2 tsp. minced fresh oregano
2 tbsp. minced fresh basil
1/2 tsp. minced fresh rosemary
2 tbsp. white wine (optional)
2 tsp. lite soy sauce
2 tsp. Dijon mustard
2 minced garlic cloves
1 small onion, minced

SALAD:
1/2 lb. fresh asparagus (tough ends trimmed, cut into 2" pieces)
1 cup frozen peas
1 sm red onion, sliced thin
1 cup sliced white mushrooms, stems removed
5 cups torn washed romaine lettuce leaves
1/4 cup fat free Italian salad dressing

GARNISH: 2 tomatoes, quartered

In a large, zippered bag or large bowl, place the beef with the vinegar, olive
oil, oregano, basil, rosemary, wine, soy sauce, mustard, garlic and onion.  Turn
to coat the steak with the marinade.  Place the steak in the refrigerator and
let marinate for 2 hrs.

Remove the steak from the marinade.  Discard the marinade.  Place the steak on a
grill with a rack set 6" from the heat source on med. heat.  Grill the steak
17-21 mins for med rare or longer to your liking. Remove the steak from the
grill and set aside on a carving board.

In a steamer rack over 1" of boiling water, place the asparagus and cover. 
Steam the asparagus for 4 mins. Add the peas and steam 3 more mins. Drain and
splash with cold water. Pat the vegetables dry.

In a salad bowl, combine the asparagus and peas with the red onion, mushrooms
and romaine lettuce.  Add the Italian dressing and toss well.

Slice the steak into thin slices.  Place the steak on top of the lettuce.
Garnish the bowl with quartered tomatoes.  Makes 4 servings: 3 oz meat and 1 cup
salad

NUTRITION:  Starch exchange .5    Vegetable exchanges 2     Very Lean meat
exchange 3    Mono fat exchange .5

Per serving: calories 228  calories from fat 57   Total fat 6 grams    Total
carbohydrate 16 grams  protein 27 grams


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