1/4 cup red wine or seasoned rice wine vinegar 1/2 cup olive oil 2 tsp dijon mustard
2 cloves garlic, mashed 1/4 tsp sugar salt and pepper to taste
12 asparagus, cooked and cut in bite-sized pieces
1 1/2 pounds of grilled Round Steak, cut in fine strips
12 cherry tomatoes, halved
1 14 oz can artichoke hearts or hearts of palm
1 head iceberg lettuce, sliced
3 Tbs minced fresh parsley
3 Tbs blue cheese, crumbled
Combine marinade ingredients and mix well. Grill Top Round steak according to instructions in cooking tips and combine with asparagus, tomatoes and artichokes or hearts of palm. Pour marinade over all and refrigerate overnight.
Arrange beef mixture on bed of lettuce. Sprinkle with parsley and blue cheese.