1 pound round steak
2 tablespoons lime juice
4 tablespoons oil 1 clove garlic – crushed
1 teaspoon crushed red pepper – flakes
½ teaspoon salt ½ teaspoon pepper
6 cups romaine lettuce – shredded
4 tablespoons bottled Italian dressing
1 small tomato –
diced ½ onion – cut into thin rings
1 medium cucumber – sliced thin, don’t peel
8 black olives
2 medium radishes – sliced thin

Mix lime juice, oil, garlic and seasonings.
Place in a large zipper
bag w/meat.
Let marinate overnight, turning occasionally.
When ready
to serve, heat Foreman grill and cook for 6 minutes. (You may need
to cut steak in ½ or smaller).
If using a skillet, preheat skillet
-you want it to sizzle when you put the steak in☺ Cook over high
heat for 4 minutes per side.
Toss lettuce with dressing and place in 4 plates.
Top with the
vegetables.
Slice steak thinly and place on top of salad.