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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Cucina Fresca Ingredients:
2 lbs sirloin steaks |
1 lb white mushroom |
1 bunch green onion, trimmed |
2 firm ripe tomatoes, peeled and seeded |
2 tablespoons minced fresh parsley |
1/3 cup olive oil |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 garlic clove, peeled and pressed |
1 small shallot, minced |
coarse salt |
fresh ground pepper |
lettuce leaf |
Directions:
1. Place steak in a preheated hot broiler about 4 inches from the flame.
2. Cook about 3 minutes on each side, depending on the thickness of the steak.
3. Steak should be on the rare side.
4. Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
5. While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
6. Slice the mushrooms thinly with a sharp knife.
7. Cut the green onions, discarding the green tops, into paper-thin rings.
8. Cut the tomatoes into 1/2-inch dice.
9. When the steak has cooled to room temperature, cut it against the grain into 1/4 inch thick slices.
10. If the slices are particularly long, cut them in half crosswise.
11. Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
12. Make the dressing—combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
13. Beat with a whisk and pour over the steak salad mixture.
14. Toss gently and serve on lettuce leaves.
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