| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Steaks |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Grey Poupon Dijon Mustard – 1 cup |
| 2 1/4 |
c |
Parmesan peppercorn dressing |
| 3/4 |
lb |
Onion; cut in slices |
| 2 1/4 |
lb |
Red & green peppers; sliced |
| 3 |
tb |
Olive oil |
| 3 |
lb |
Sirloin or top round steak |
| 2 1/4 |
lb |
Mixed salad greens |
| 1/4 |
lb |
Cheddar cheese; shredded |
| 18 |
oz |
Fried Shoe-string potatoes |
INSTRUCTIONS
1. In a bowl, combine the Dijon mustard and Parmesan peppercorn dressing;
mix well, cover and refrigerate.
2. In a heavy-bottom saute pan over high heat, sear the onions and peppers
in hot oil; remove and reserve.
3. For each serving, grill or broil 4 oz. of steak, slice and lay atop 4
cups of mixed greens tossed with 1 oz. of grated Cheddar cheese and 4 oz.
of the reserved onion and peppers; top with 2 oz. of the reserved Parmesan
peppercorn dressing and 1-1/2 oz. of shoe-string potatoes.
Recipe by: Grey Poupon Dijon Mustard
Posted to recipelu-digest Volume 01 Number 383 by RecipeLu
<recipelu@geocities.com> on Dec 19, 1997
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