RASPBERRY STEAK & TOMATO SALAD
1 pound boneless sirloin steak
6 cups butter lettuce greens
1 pint grape tomatoes, halved
1 avocado, seeded and sliced (optional)
1 small cucumber, peeled, seeded and sliced
1 /2 LARGE red onion, sliced thin
1 cup raspberries
2/3 cup red wine vinaigrette (homemade or brand of choice)
- Puree berries.
- Whisk puree into vinaigrette. Reserve 1/3 cup.
- Add steak and remaining vinaigrette into a ziploc bag.
- Chill 2 hours, turning several times.
- Grill steak over medium high heat 4-5 minutes per side.
- Let stand 5 minutes before slicing.
- Toss remaining ingredients together in a large bowl.
- Plate salad ingredients.
- Top with steak slices.
- Drizzle with vinaigrette.