| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Frank steak |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 1 |
lb |
Mushrooms, cleaned & sliced |
| 4 |
ts |
Wine vinegar |
| 1 |
|
Garlic clove, minced |
| 1 |
tb |
Fresh parsley, minced |
| 1/2 |
ts |
Dried chervil |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dry mustard |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
c |
Sliced red onion |
| 1 |
|
Head red leaf lettuce |
| 2 |
pt |
Cherry tomatoes |
INSTRUCTIONS
Grill or broil flank steak; allow to cool, then cut into 2" julienne
strips. Heat 3 tablespoons oil in skillet, add lemon juice and saute
mushrooms in mixture. Set aside to cool. In a bowl, whisk together
remaining olive oil, vinegar, garlic, herbs, mustard, salt and
pepper. Add steak, mushrooms and sliced onion. Toss and let mixture
marinate for an hour. Arrange a bed of lettuce on a large platter and
top with steak-mushroom-onion-vinaigrette. Sprinkle with parsley.
Garnish with cherry tomatoes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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