Ingredients

The following ingredients have 4 Servings
  • 16 oz top sirloin steaks (trimmed)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves (chopped)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 slices bacon (finely chopped)
  • 1/3 cup diced leeks
  • 2 garlic cloves (minced)
  • 1/3 cup vegetable stock
  • 3 tbsp white wine vinegar
  • 2 lbs savoy cabbage (sliced (I used 18 oz shaved brussels sprouts))
  • 2 bok choy leaves (chopped)
  • 12 cherry tomatoes
  • 1 tbsp fresh parsley (chopped)

Instruction

  • Place EVOO, red wine vinegar, garlic, oregano and salt and pepper in a bowl and whisk until blended
  • Pour into a plastic bag, add steaks, seal and marinate for 3 hours or overnight
  • Grill steaks over medium-high heat to desired doneness, cover with foil and set aside to rest
  • Prepare warm cabbage salad
  • Cook bacon in a skillet until crisp. Drain and place on a paper towel
  • Saute leeks and garlic until the leeks are soft, about 3-5 minutes
  • Add stock, cabbage (or brussels sprouts), vinegar and bok choy to the pan and cook until cabbage is limp and tender, about 3-5 minutes.
  • Remove from heat and arrange on a serving platter
  • Slice steaks and place on top of the salad
  • Garnish with bacon, tomatoes and parsley and serve.