Prix de france steak salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frank steak |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 1 | pounds | Mushrooms, cleaned & sliced |
| 4 | teaspoons | Wine vinegar |
| 1 | Garlic clove, minced | |
| 1 | tablespoon | Fresh parsley, minced |
| ½ | teaspoon | Dried chervil |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dry mustard |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | cup | Sliced red onion |
| 1 | Head red leaf lettuce | |
| 2 | pints | Cherry tomatoes |
Directions
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.