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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This hearty main dish salad features grilled steak with an oil-and-vinegar dressing flavored with tarragon. Ingredients:
2 pounds beef round steak (1 inch thick) |
1 cup olive oil |
1/3 cup red wine vinegar |
3 tablespoons minced fresh tarragon or 1 tablespoon dried tarragon |
1 teaspoon salt |
3/4 teaspoon sugar |
1/2 teaspoon ground mustard |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1 large red onion, sliced and separated into rings |
1/2 pound fresh mushrooms, sliced |
1 large bunch romaine |
1/2 cup minced fresh parsley |
Directions:
1. Broil steak 6 in. from the heat for 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool slightly. Cut steak into very thin strips.
2. In a large bowl, combine the oil, vinegar, tarragon, salt, sugar, mustard, pepper and garlic powder. Add the steak, onion and mushrooms; toss to coat. Cover and refrigerate for at least 4 hours.
3. Just before serving, place romaine on plates. Using a slotted spoon, arrange beef mixture over romaine. Garnish with parsley. Yield: 8 servings.
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