SPINACH SALAD WITH STEAK AND STRAWBERRIES This salad, using barbecued or leftover steak or roast beef, is an excellent way to host a do-ahead barbecue for those weeknight get-togethers.

1 lb 500 g INSIDE ROUND or EYE OF ROUND STEAK 2 tbsp 30 mL white wine vinegar 1 tbsp 15 mL Worcestershire sauce 1 tbsp 15 mL finely chopped onion 1 tbsp 15 mL sesame seeds 1 tsp 5 mL sugar 1 1 clove garlic ½ tsp 2 mL chili powder ¼ tsp 1 mL white pepper 1 tbsp 15 mL vegetable oil 1 1 bunch fresh spinach leaves, cleaned and stemmed 2 2 medium oranges, peeled and sectioned 2 cups 500 mL sliced fresh strawberries

Barbecue steak over medium hot coals, 5-6 minutes per side for rare, or until desired doneness. Slice across grain into thin slices; place in glass dish. To prepare marinade, combine vinegar, Worcestershire sauce, onion, sesame seeds, sugar, garlic, chili powder and pepper. Beat well with wire whisk or use blender. Gradually add oil, blending until smooth. Pour over steak slices, cover and refrigerate 3 hours or more. Place spinach on serving plate. Arrange beef slices, oranges and strawberries on spinach. Drizzle with remaining marinade. Makes 4 servings. Nutritional Information PER SERVING: 281 Calories 30 g Protein 9 g Fat 23 g Carbohydrates