Ingredients

• 1  pound boneless beef sirloin steak, cut 1 inch thick
• 3  tablespoons salad oil
• 3  tablespoons white balsamic or white wine vinegar
• 2  teaspoons Dijon-style mustard
• 1  teaspoon dried oregano, crushed
• 6  cups shredded Boston or Bibb lettuce (1 8-ounce head)
• 1-1/2  cups chopped, seeded tomatoes (2 medium)
• 3/4  cup crumbled Maytag Blue cheese or other blue cheese (3 ounces)
• 6  slices bacon, crisp-cooked, drained and crumbled
• 3  hard-cooked eggs, coarsely chopped
• 1/2  small cantaloupe, cut into thin wedges or 1 medium avocado, seeded, peeled and cut into wedges
•   Vinaigrette (see recipe below)

Directions

1. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 12 to 15 minutes for medium doneness, turning once. Cool slightly and cut into thin slices. Place steak slices in a plastic bag or medium glass or ceramic bowl; set aside.

2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover; shake well. Pour marinade over steak slices; seal bag or cover bowl. Marinate in refrigerator for 6 hours or overnight, turning bag or stirring occasionally. Drain off any excess marinade.

3. To serve, arrange shredded lettuce on 6 chilled salad plates. Evenly divide steak slices, tomatoes, cheese, bacon, and eggs among the plates; arrange ingredients in a star shape on top of the lettuce. Top each salad with 2 cantaloupe wedges. Drizzle the Vinaigrette over salad. Pass remaining Vinaigrette. Makes 6 main-dish servings.

Vinaigrette: In a small bowl, combine 1/3 cup white balsamic or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Using a wire whisk, in a slow, steady stream, whisking constantly, add 1/3 cup olive oil. Makes about 2/3 cup.