Beef And Mushroom Salad Recipe
Ingredients
| 1 1/2-pound sirloin steak, 1 /2 inches thick | ||
| 1 jar (4 1/2 ounces) sliced mushrooms, drained | ||
| 1 medium green pepper, sliced into thin rings | ||
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon onion salt | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tarragon leaves | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Crisp lettuce cups | ||
| Cherry tomatoes | ||
Directions
Set oven control at broil and/or 550°.
Place top of steak 3 to 4 inches from heat.
Broil until medium, about 15 minutes per side; cool.
Cut steak into 3/8-inch strips.
Arrange in baking dish, 13 1/2 x 9 x 2 inches.
Layer mushrooms over meat; top with pepper rings.
Combine vinegar, oil and seasonings; pour over meat and vegetables.
Cover; refrigerate at least 3 hours, spooning marinade over vegetables occasionally.
With a slotted spoon, remove vegetables to lettuce cups.
Arrange strips of meat beside vegetables; garnish with tomatoes.
Place top of steak 3 to 4 inches from heat.
Broil until medium, about 15 minutes per side; cool.
Cut steak into 3/8-inch strips.
Arrange in baking dish, 13 1/2 x 9 x 2 inches.
Layer mushrooms over meat; top with pepper rings.
Combine vinegar, oil and seasonings; pour over meat and vegetables.
Cover; refrigerate at least 3 hours, spooning marinade over vegetables occasionally.
With a slotted spoon, remove vegetables to lettuce cups.
Arrange strips of meat beside vegetables; garnish with tomatoes.
Chef
