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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)

Description

To Give This Classic Main-dish Salad A Heartland Twist, We Used Steak Instead Of Chicken And Maytag Blue Cheese Instead Of Roquefort.

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