Beef And Horseradish Salad

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Import, New, Text	1	Servings

INGREDIENTS

1	lb	Flank steak
		Essence
1	T	Olive oil
2	c	Julienne red onions
3	T	Finely chopped parsley
3	T	Chopped green onions
1	c	Prepared homemade mayonnaise
1	T	Minced garlic
1/2	c	Grated horseradish
		Juice of one lemon
1	t	Dijon mustard
1/2	t	Worcestershire sauce
1/2	t	Tabasco
4	c	Assorted baby greens
2/3	c	Grated Parmigiano-Reggiano
		cheese
		Salt and pepper
2	T	Chopped chives

INSTRUCTIONS

Preheat the grill. Season the flank steak with Essence and olive oil.
Place the steak on the grill and cook for 3-4 minutes on each side for
medium-rare. Remove the steak from the grill and slice into 1-inch
slices. Toss the beef with the red onions, parsley and green onions.
Set aside. In a mixing bowl, combine the mayonnaise, garlic,
horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix
thoroughly. Season with salt and pepper. Refrigerate the dressing for
1 hour. Toss the greens with the dressing and mound in the center of
the plate. Arrange the steak and onions around the greens. Garnish
with the cheese, chives and Essence on the rim.  Yield: 4 servings
Recipe By     :ESSENCE OF EMERIL SHOW#EE2371  Posted to MC-Recipe
Digest V1 #277  Date: Mon, 4 Nov 1996 08:29:21 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1828 Calories From Fat: 895 Total Fat: 100.9g Cholesterol: 508mg Sodium: 3473mg Potassium: 2310.8mg Carbohydrates: 31.2g Fiber: 5.5g Sugar: 13.6g Protein: 194.3g