Yield: 8 servings
|3 eaches||Shell steaks, 3/4lb each|
|7 tablespoons||Peanut oil|
|½ pounds||Yellow squash|
|1 \N||Red pepper|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Red wine vinegar|
|1 cup||Onion, thin sliced rings|
|1 cup||Corn kernals, cooked|
|1½ cup||Boston lettuce, shredded|
|\N \N||Black pepper, fresh|
1. Preheat a charcoal grill (or broiler). 2. Brush both sides with 2 tsp of the oil and set aside. 3. Trim the yellow sqush and zucchini.
Cut into ½-in. sticks. There should be about 2 cups of each. Set aside. 4. Core and seed the red pepper, then cut lenghtwise into thin strips. 5. Bring enough water to boil in a saucepan to cover the sqush, zucchini and red pepper when added. Add the vegetables. When the water returns to a boil, drain and rinse quickly with cold water.
6. Put the steaks on the grill, about 3 in. from source of heat.
Broil 3-4 min. on one side. Turn and broil 2-3 min. on the other side. Remove from the grill. Trim off all fat from the steaks. Thinly slice the steaks across the grain. Set aside. Reserve any juices that flow from the meat. 7. Put the mustard in a mixing bowl, add the vinegar and stir with a wire whisk. Beat in the remaining oil gradually. Add the tarragon. 8. Add the onion rings, corn, squash, red pepper, steak and any steak juices. Stir to blend. Add a generous grinding of black pepper. Spoon the salad onto the corner of a serving dish. Garnish with the lettuce arranged around the salad.
Serve at room temperature.
This dish: Steak en salade