Green Salad with Grilled Steak

550–750 g WESTERN FAMILY BEEF sirloin steak 1–1/1 lbs
5 mL Western Classics extra virgin olive oil 1tsp
salt and pepper to taste
1–2 bunches spinach, washed about 6 cups
75 mL blue cheese, crumbled 1/ 3 cup
60 mL toasted pecans 1/ 4 cup
8 dried or fresh figs, cut into quarters 8

Lime Vinaigrette:
30 mL lime juice 2 tbsp
22 mL Western Classics extra virgin olive oil 1/ 2 tbsp
5–10 mL Western Natural organic honey 1–2 tsp
pinch salt
3 mL pepper 1/ 2 tsp

1. Rub sirloin steak with oil, salt and pepper. Place steak on grill over high heat and grill uncovered for a total of 12 minutes for medium rare to medium, turning once. Depending on thickness, steak may need to be grilled longer.

2. While steak is cooking, prepare salad by combining washed spinach leaves, crumbled blue cheese, toasted pecans and figs in a large salad bowl.

3. Once cooked, transfer steak to cutting board and let stand 3-4 minutes. Slice across the grain into thin strips.

4. Combine all vinaigrette ingredients in a jar or bottle and shake until well blended. Toss salad with lime vinaigrette. Top with sliced beef and serve. Serves 4.

Nutritional Analysis:
Calories 461, Protein 40 g, Fat 22 g, Carbohydrate 26 g Be sure to pick up the Spring/Summer 2003 Issue of Appeal magazine featuring this recipe and many more original creations!

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|	The combination of lean beef and leafy greens used in this recipe makes it a very valuable source of iron. Many busy people lack iron. Iron is important for healthy blood and the prevention of anemia and low energy.	|
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