Peppered Beef Salad - cooking recipe

Ingredients

1/4 lb. boneless beef sirloin steak, cut 1-inch thick
1/4 c. white wine vinegar or cider vinegar
1 tsp. sugar
1 tsp. coarse ground black pepper
1/2 tsp. mustard
1/2 tsp. dried oregano, crushed
2 cloves garlic, minced
2 Tbsp. regular powdered fruit pectin
8 c. mixed greens (such as curly endive, spinach and/or romaine)
1 1/2 c. sliced fresh mushrooms
4 radishes, coarsely shredded
1 medium cucumber, sliced
1 red onion, sliced and separated into rings
8 cherry tomatoes, halved or 2 medium oranges, peeled, sliced and halved
1/4 c. crumbled peppercorn Feta cheese or plain Feta cheese

Preparation

Trim fat from beef.
For salad dressing and marinade, in a screwtop jar combine the vinegar, sugar, pepper, dry mustard, oregano, garlic, 1 cup water and dash of salt.
Cover; shake well to combine.
Place meat in a shallow 2-quart dish.
Pour about half of the vinegar mixture over the meat (about 2/3 cup).
Turn meat to coat with the marinade.
Cover meat; marinate in the refrigerator for 6 to 24 hours, turning occasionally.
To the remaining vinegar mixture, add the powdered fruit pectin.
Cover and shake well to combine.
Let mixture stand several minutes and shake again.
Chill dressing until serving time.