Steak and Vidalia Onion Salad

1 lb. / 450 g Sirloin or Flank Steak
1 Tbsp. / 15 mL Watkins Meat Magic
1/4 teas. / 1.2 mL Watkins Sea Salt
1/2 teas. / 2.5 mL Watkins Onion & Garlic Pepper
1/2 Cup plus 2 Tbsp. / 150 mL Watkins Original Grapeseed Oil
1/4 Cup / 60 mL Watkins Steak Sauce
1 Tbsp. / 15 mL Watkins Parsley
¼ teas. / 1.2 mL Watkins Black Pepper
4 Cups Leaf Lettuce torn in bit-size pieces
1 Medium Vidalia Onion or red onion, thinly sliced (about 2 Cups / 500 mL)
2 Cups / 500 mL Thinly Sliced Peeled Cucumber
1 Cup / 250 mL Sliced Sweet Red Pepper
1 1/2 teas. / 7.5 mL Watkins Garlic & Spice Salad Dressing Blend
2 1/2 Tbsp. / 35 mL Vinegar

Lightly score edges of steak at 1 inch / 25 mm intervals. Combine meat magic, salt, and onion and garlic pepper. Rub over entire surface of steak. Combine 2 tbsp. / 30 mL grapeseed oil, steak sauce, parsley and black pepper. Add steak, turn to coat with marinade. Cover and refrigerate at least 30 minutes. Preheat grill. Cook steak on covered grill over medium-hot coals 6 to 8 minutes on each side for flank or 8 to 10 minutes on each side for sirloin, basting frequently with marinade until done. Cut meat across grain into diagonal slices. In a large salad bowl, combine lettuce, onion, cucumber and red pepper. Set aside. Mix together ½ cup / 125 mL grapeseed oil, salad dressing blend and vinegar. Pour over salad and toss lightly. Place steak slices on top of salad and season with salt and pepper to taste. Serve with Watkins Steak Sauce on the side if desired.

Nutritional Information Per Serving;
Calories 280, Protein 13 , Carbohydrates 9g, Sodium 300mg, Fat 22g, Saturated Fat 3g, Cholesterol 30mg, Dietary Fiber 2g

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