Ingredients
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)
Dressing
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
Salad
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
Directions
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.