This is a summery dish featuring our lean and light Shasta steak dressed with a classic Italian dressing mixing vinegar and lemon juice. If you’re making this as a meal prep, make sure to keep the veggies out of the dressing until just before you serve although you can pack the cooked steak slices in the marinade and keep them soaking there for up to a week.
Divide the marinade in half and soak the steaks in the marinade for between 2 and 24 hours. Take the second half of the marinade and store in the refrigerator.
Remove the steaks from the marinade and cook to appropriate doneness with whatever cooking style you prefer. We recommend searing for one minute on all four sides then reducing heat and cooking, covered, for an additional two minutes on the two faces (or longer depending on your desired level of cooking).
Thinly slice the steaks. Thinly slice the tomatoes, peppers and chop the lettuce. Place the meat and vegetables in a large bowl and dress with the remaining dressing (reserved in the fridge).