Steak and Salad Dinner



1 lb flank steak

¼ cup A-1 Steak Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp rice wine vinegar

1 tsp grated ginger (can use dried powdered)


3 Tbsp mayonnaise (Hellman’s Canola is a favorite)

2 Tbsp grated parmesan cheese – plus extra for topping

Juice of ½ lemon

1 tsp Worcestershire sauce

1 tsp anchovy paste (or 1 jarred anchovy – more to taste)

1 garlic clove, finely minced


2 heads chopped Romaine lettuce OR substitute 1 head of lettuce for shredded brussels sprouts

Optional: Sundried tomatoes (directions for oven dried in blog) thin sliced sweet onions, black olives, croutons


Mix marinade in a large re-sealable plastic bag.

Add steak and marinate in the refrigerator ½ hour and up to 3 hours.

In a large salad bowl mix dressing ingredients.

To serve: grill or broil steak to desired doneness – about 5 minutes per side.

Toss salad ingredients with dressing.

Slice steak into thin slices and serve with salad adding extra cheese and fresh ground pepper if desired.

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