1 lb Frank steak
6 tbsp Olive oil
2 tbsp Fresh lemon juice
1 lb Mushrooms, cleaned & sliced
4 tsp Wine vinegar
1 Garlic clove, minced
1 tbsp Fresh parsley, minced
1/2 tsp Dried chervil
1/2 tsp Dried basil
1/2 tsp Dried thyme
1/4 tsp Dry mustard
Salt to taste
Pepper to taste
1 cup Sliced red onion
1 Head red leaf lettuce
2 pt Cherry tomatoes
|
|
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
|
|
