New Orleans-Style Beef Steak Strips Salad [or oven]
Comments:	The 'Poor Boy' sandwich, which used to be prepared using any leftover, comes from the poor Creole community of New Orleans. This salad, even though made of tender beef steak, was inspired by that sandwich. If desired, the steaks can also be grilled under a preheated oven broiler.
Servings:	4
Ingredients	Preparation
4 approximately 170-g [6-ounce] each sirloin or round steak 1 endive, broken into leaves and rinsed 1 bunch watercress, stems removed and leaves rinsed 4 tomatoes, each cut into 4 wedges 4 large crunchy sour pickles, sliced 4 green onions, sliced 4 canned artichoke hearts, drained and halved 6 ounces [170 g] white mushrooms, cleaned and end of stems removed, sliced 12 stoned green olives 1/2 cup [125 mL] French salad dressing Salt and freshly ground black pepper, to taste	Preheat barbecue to high intensity. Generously season steaks with salt and freshly ground black pepper. Grill steaks onto hot barbecue rack for 4 to 6 minutes for medium-rare steaks, turning steaks once at half-time. Transfer steaks onto a warm plate, cover and keep into a warm environment. Into a large glass see-through bowl, mix together watercress leaves, tomato wedges, sour pickle and green onion slices, artichoke heart halves, mushroom slices and stoned green olives. Delicately stir in French salad dressing until well coated. Evenly transfer salad onto 4 large individual plates. Slice reserved warm steaks diagonally. Nicely arrange beef steak strips on top of salad on each plate. Salt, pepper, and serve.