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Steak Salad with Rosemary and Balsamic Vinegar

Contributed by: Chris WebAdmin. of


  • 1 lb. (500 g) tenderized steak, cut into 1/2 inch (1 cm) strips
  • 2 tablespoons (30 mL) vegetable oil
  • 1/2 cup (125 mL) balsamic vinegar
  • 3 tablespoons (45 mL) fresh rosemary or 15 mL (1 tablespoon) dried rosemary
  • 1 teaspoon (5 mL) coarsely ground black pepper
  • 1 tablespoon (15 mL) vegetable oil
  • 1 head of romaine lettuce, washed and dried


In a bowl, combine the vegetable oil, balsamic vinegar, rosemary and black pepper. Add the strips of beef. Cover and refrigerate for 30 minutes. In a frying pan, sauté the strips of beef for 1 to 2 minutes. Add the marinade. Reduce the heat and simmer for 10 minutes. Tear the lettuce and arrange on four plates. Place the strips of beef on top of the lettuce and drape with the sauce remaining in the pan.

Wine recommendation:

Served slightly chilled, the light fruit flavour of a B&G Cuvée Spéciale Red wine will bring out the flavour of the steak, while its short finish and easy drinking qualities will complement the simple character of this meal.

Serving Size: Makes 4 Servings

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