Cold steak salad

Yield: 1 servings

Measure Ingredient
1 pounds Boneless sirloin cut into 1/2 inch cubes
½ cup Butter
¾ pounds Mushrooms;sliced
1 pack Frozen artichoke hearts
\N \N 9 oz, cooked and cooled
1 cup Finely diced celery
2¼ cup Oil
¾ cup Wine vinegar
6 \N Shallots;finely chopped
⅓ cup Chopped parsley
⅓ cup Fresh dill weed
1 pint Small cherry tomatoes
2 tablespoons Chopped chives
2 tablespoons Chopped parsley
2 cups Salad dressing see below
2 teaspoons Dijon mustard salt & freshly ground black pepper to taste
⅓ teaspoon Tabasco sauce


DRESSING: Combine all ingredients in a glass jar and shake.

SALAD:In large skillet over high heat, saute meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool.

Quickly saute mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly.

Mix dressing with mustard. Pour over salad, toss, cover and marinate overnight.

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