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South Western Steak Salad

Ingredients

3 lb	1.5 kg	Lean Tri-Tip steak
4 heads	4 heads	red leaf lettuce
14	14	avocado
6	6	red grapefruit (size 32)
24	24	black olives, pitted
1 1/2 oz	38 g	steak spice
2 oz	60 mL	tomato juice
2 oz	60 mL	vegetable oil
1 oz	25 g	parsley, chopped
3 oz	90 mL	lemon juice

Instructions

1. Wash red leaf lettuce and separate leaves. Drain and set aside.
2. Peel avocado, remove pit and cut into 8 equal wedges. Dip avocado wedges into lemon juice (to prevent discolouration of the avocado) and set aside.
3. Peel grapefruit and cut out 12 segments.
4. Slice black olives into 4 slices each.
5. Slice tri-tip steak into 1/8" x 1" (2.5 mm x 2.5 cm) strips. Season beef with steak spice.
6. Heat vegetable oil in a large frying pan and saute beef until browned. Stir in tomato juice. Cook through and keep warm.

Assembly

1. In a salad bowl arrange 6 lettuce leaves, 9 avocado wedges and 6 grapefruit segments.
2. Add 4 oz (120 g) warm beef mixture in centre of salad bowl.
3. Garnish with 8 slices of black olive and sprinkle with chopped parsley.

Suggested dressings

Italian, Catalina, Oil & Vinegar

Servings: 12