beef vinaigrette salad

2 cups olive oil
2/3 cup balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon freshly ground pepper
1-1/2 tablespoons sugar
1 1-pound flank steak
2 cups torn romaine lettuce
2 cups torn leaf lettuce
2 cups torn red-leaf lettuce
2 cups bok chop, chopped
2 tomatoes, cut into wedges
1 cup sliced radishes
4 green onions, cut into thin strips

Combine first five ingredients in container of electric blender; process until smooth. Place flank steak in a shallow dish or large heavy-duty zip-top plastic bag; pour 1 cup dressing over steak. Cover or seal and refrigerate three hours, turning steak occasionally. Chill remaining dressing. Remove steak from marinade, discard marinade. Cook, without grill lid, over hot coals 7 minutes on each side or until a meat thermometer inserted into steak registers 150 degrees. Remove from heat; let steak cool at least 10 minutes. Cut steak diagonally into thin slices. Toss lettuce and bok chop together; place on large platter. Arrange steak and remaining vegetables over top. Cover and refrigerate. Serve with remaining dressing. Makes 4 servings. From Southern Living magazine, July, 1995.

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