Tangy Beef Salad

• 1/2 c. vegetable oil
• 3 Tbsp. vinegar
• 3 Tbsp. red wine
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 1 tsp. onion salt
• 1 (1 to 1 1/2 lb.) flank steak
• 1 small head iceberg lettuce, torn
• 1 pt. cherry tomatoes, halved
• 1 c. shredded carrot
• Dressing (recipe follows)

1. Combine oil, vinegar, wine, Worcestershire sauce, garlic and onion salt in a 12 x 8 x 2-inch microwave-safe baking dish. Partially freeze steak; slice diagonally across the grain into thin slices, and cut into 2-inch lengths.
2. Place steak in marinade; cover and marinate at least 2 hours in refrigerator. Cover with wax paper; microwave at Medium-high (70% power) 5 minutes; stir.
3. Microwave at Medium-high 3 to 5 additional minutes or to desired degree of doneness, stirring after 2 minutes. Remove from oven; let stand 5 minutes.
4. Drain steak; discard marinade.

vegetable oil, vinegar, red wine, worcestershire sauce, clove garlic, onion salt, flank steak, head iceberg lettuce, cherry tomatoes, carrot, dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519220 (may not work)