Steak Salad - Melody Hull

Spinach
Leftover steak, sliced into thin strips
1 sweet red onion, or Walla Walla onion, sliced
1 sweet red pepper – or yellow or orange, sliced into strips
2 T. chopped peanuts

Saute the onion and peppers either in a grill basket on the barbecue grill, or
in a pan on the stove. Make sure you first put them into a bag and toss a
little olive oil in there so they soften and don’t stick to the pan. Set aside.
Mix the following dressing over the stove – add cilantro at the very end
because you don’t want to really cook it that long – keep it kind of fresh and
green. Then toss the spinach, steak strips, peppers and onions with the
dressing. Add chopped peanuts and serve immediately. It turns out to be a
slightly “wilted” salad. Super yummy!

Dressing:
Juice of 2 limes or 4 T.
1 heaping T. brown sugar
2 garlic cloves, minced
1 T. soy sauce
2 T. fresh chopped cilantro