12 ounces petite sirloin steak, cut in 1” thick strips
2 TBS olive oil
½ tsp sea salt
¼ tsp pepper
½ cup mayonnaise
2 TB plain yogurt
1 TB fresh snipped parsley
¾ tsp Worcestershire sauce
¾ tsp lemon juice
1 garlic clove, minced
Dash hot pepper or tobasco sauce
¼ cup crumbled feta cheese or bleu cheese
1 medium pear peeled, cored, and chopped
2 medium mangos, seeded, peeled, and chopped
1 10 ounce package of torn mixed salad greens or about 8 cups
Rub steak with 1 TBS of the oil, sprinkle both sides with salt and with ¼ tsp pepper. Wrap and chill while preparing dressing.
For dressing, stir together the mayonnaise, yogurt, parsley, Worcestershire sauce, lemon juice, garlic, dash of pepper, and bottled hot pepper sauce until combined. Gently stir in the feta cheese. Cover and chill for 4 to 6 hours.
Heat a grill pan over medium-high heat. Unwrap steak and grill for 10 to 12 minutes. Remove from pan and keep covered and warm. Alternatively grill meat on rack until it has reached desired doneness.
Toss remaining ingredients together. Top with steak meat and serve with dressing.