Greeley Steak Salad

      Coming to Greeley, Colorado to work had its pluses and minuses.  Greeley is known for its vast stockyards and slaughterhouses on the east side of town where herds of cattle from across the Great Plains are brought to be turned into a steady supply of hamburgers.  This leads to some interesting odors when the winds blow contrary to the usual prevailing westerlies.  On the other hand, one can find some great deals on fine cuts of beef here.

     Speaking of pluses and minuses, I find myself going back and forth between, "Wow! ribeyes for only $4 a pound!" and "Dang! I can't believe how tight my pants are getting."  So in an attempt to reconcile these polar opposites, I came up with this recipe to combine the delicious beef of America's heartland with the low-cal healthy goodness of a green salad.  Enjoy.

1 8-10oz ribeye steak                                            2 Tbsp. Thai fish sauce

1/4 C. pine nuts                                                     1-2 Tbsp extra virgin olive oil

3 green onions                                                        1 bag of your favorite lettuce  

3 Tbsp sesame oil                                                    Ground pepper, garlic salt

2 tsp Worcesteshire Sauce

       Toast the pine nuts in a skillet until partly browned, set aside.  Grill the steak, then slice it into thin 1 inch strips.  Chop the green onion, separating the white lower 1/3 from the green tops.  Saute the steak, and chopped white onion in the sesame oil.  Add worscestesire sauce and fish sauce.

       Pour lettuce into a large bowl and toss with olive oil.  Add toasted pine nuts and chopped green onion.  Pour warm beef mixture over top and serve immediately.  Add fresh ground pepper and garlic salt to taste.