Ingredients
STEAK SALAD WITH MUSTARD VINAIGRETTE
2 pounds boneless sirloin, 2" thick
Salt and pepper
3/4 pound new potatoes, cooked and quartered
12 oz. hearts of palm, sliced 1" thick
1 small red onion, peeled and sliced
1 small red bell pepper, sliced in slivers
1 small green pepper, sliced in slivers
4 tbls. chopped fresh chives
3 tbls. chopped fresh parsley
Romaine lettuce leaves
Snow peas, sliced
Mushrooms and cherry tomatoes as garnish
Mustard Vinaigrette Dressing
1 egg, beaten
1/3 cup olive oil
2 tsp. Dijon mustard
1-1/2 tsp. lemon juice
3 tbls. Tarragon vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
Fresh pepper
Preheat the broiler. Season steak with salt and pepper and broil to desired doneness. Cool and slice thinly into bite-size pieces.
Combine with salad ingredients except Romaine lettuce and garnishes. Toss gently.
Combine dressing ingredients in a container with a tightly fitting lid and shake well to blend, or, in a food processor.
Pour dressing over salad and refrigerate for 3-4 hours. Serve over lettuce with snow peas, mushrooms and tomatoes.
Preparation
The steak can be any cut – and even marinaded before broiling.
