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STEAK AND POTATO SALAD

1 cup olive oil or grapeseed oil
1/4 cup lemon juice
1/3 cup soy sauce
1 tbsp garlic powder
1-1/2 tsp celery seed
1-1/2 tsp black pepper (more if desired)

4 beef top sirloin steaks (about 4 oz each)
1/4 cup butter
20 oz small new potatoes, parboiled and drained
1/2 cup chopped onion
4 cups assorted torn mixed greens
Cherry tomato halves or pimento strips for garnish

Combine first six ingredients to form a vinaigrette; reserve 1/3
cup of the vinaigrette and pour remainder over steaks. Cover and
refrigerate 2 to 6 hours.

Quarter the potatoes. Melt butter in skillet. Saute potatoes
along with onions until potatoes are browned and cooked through;
keep warm. Grill or broil steak to desired doneness; slice thinly
across the grain.

To serve, divide greens on individual serving plates. Top with
potato mixture, then steak. Drizzle vinaigrette evenly over all.
Garnish as desired.

Makes 4 servings.

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