Ingredients:

1 1/2 - 2 lbs. Beef flank steak

For the marinade:

1/2 cup Onion, minced or sliced
1 tsp. Garlic, minced
1 cup Salad oil
1/2 cup Red wine vinegar
1/2 cup Dijon mustard
1/4 cup Worcestershire sauce
1/4 cup Sugar
3 - 4 each Bay leaves
Salt and pepper to taste

For the Salad:

5 ozs. Petite lettuce greens,
as needed Chef Larry's Raspberry Vinaigrette (recipe follows) or a light vinaigrette dressing
4 slices Ripe tomato
4 slices Bermuda onion
to garnish Chives, minced
optional Toasted bread croutons

Method:
Prepare Chef Larry's Raspberrry Vinaigrette per recipe, reserve. Prepare marinade by combining ingredients and mixing well. Season with salt and pepper. Place flank steak in a shallow, non-reactive pan and pour marinade over meat. Refrigerate and marinate for 12 - 24 hours. When flank steak has marinated sufficiently, remove and drain well. Cook on a preheated grill or bbq to desired temperature. Remove and allow grilled flank steak to rest for 10 - 15 minutes before slicing. Slice thinly across the grain at a slight angle. Place tomato and red onion slices in the center of the serving plates. Dress greens and portion over tomato / onion slices. Shingle slices of grilled flank steak partially over greens. Garnish with minced chivesna doptional bread croutons. Drizzle with vinaigrette dressing and serve.

Makes 4 - 6 servings

Raspberry Vinaigrette Dressing Ingredients:

1/2 cup Red wine vinegar
1 cup Mayonnaise
1 cup Raspberry puree
1 1/2 tsp. Dijon mustard
2 tsp. Sugar
1/2 tsp. Parsley, chopped
to taste Salt
to taste Fresh ground black pepper

Method:
Combine ingredients and mix thoroughly. Adjust seasoning if necessary

Makes 1 pint