Steak and Spinach Romano Cheese Salad

• 40 each beef sirloin steak, 1/2 inch thick, cut into 4-oz. portions
• 6-1/4 gal. spinach, stemmed, torn
• 20 each tomatoes, cut into wedges
• 240 each pitted black olives
• 1/2 cup Minced garlic
• 2-1/2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing
• 2-1/2 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture

1. Grill or broil steak until cooked through and juices run clear (160F).
2. Toss spinach, tomatoes, olives, garlic and dressing in large bowl.
3. For each serving: Place 2 cups of the spinach mixture on serving plate.
4. Top with 1 steak, cut across the grain into thin slices.
5. Sprinkle with 1 Tbsp.
6. of the cheese.

beef sirloin steak, spinach, tomatoes, black olives, garlic, oregano dressing, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-2970.aspx (may not work)