Tangy Beef Salad - cooking recipe

Ingredients

1/2 c. vegetable oil
3 Tbsp. vinegar
3 Tbsp. red wine
2 Tbsp. Worcestershire sauce
1 clove garlic, minced
1 tsp. onion salt
1 (1 to 1 1/2 lb.) flank steak
1 small head iceberg lettuce, torn
1 pt. cherry tomatoes, halved
1 c. shredded carrot
Dressing (recipe follows)

Preparation

Combine oil, vinegar, wine, Worcestershire sauce, garlic and onion salt in a 12 x 8 x 2-inch microwave-safe baking dish. Partially freeze steak; slice diagonally across the grain into thin slices, and cut into 2-inch lengths.
Place steak in marinade; cover and marinate at least 2 hours in refrigerator. Cover with wax paper; microwave at Medium-high (70% power) 5 minutes; stir.
Microwave at Medium-high 3 to 5 additional minutes or to desired degree of doneness, stirring after 2 minutes. Remove from oven; let stand 5 minutes.
Drain steak; discard marinade.