Steak & Vegetable Salad Recipe
Ingredients
| 1 flank steak (about 1 1/2 lbs.) or 3 1/2 cups thinly sliced cooked roast beef | ||
| White wine vinegar | 2 Tablespoon | |
| Salad oil | 6 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Potatoes | 1 pound, skinned | |
| 1/2 pound green beans, ends removed | ||
| 1 jar (6 oz.) marinated artichoke hearts, drained | ||
| Pimentos | 1 Can (10oz), cut into strips | |
| Mushrooms | 1/4 pound, sliced | |
| 5 green onions (including tops), sliced | ||
Directions
On a greased rack in a broiler pan, broil steak 4 inches below heat until browned on outside but still rare in center (about 5 minutes per side).
Meanwhile, in a large bowl, combine vinegar, oil, mustard, salt, and pepper; blend with a wire whisk until well mixed.
Transfer steak to a carving board and cut across the grain into thin, slanting slices.
Cut each slice into 2-inch lengths and add to mustard mixture; stir until steak is well coated with dressing.
Place potatoes in a medium-size pan; add water to cover.
Place over high heat and bring to a boil; boil, covered, for 15 minutes.
Add beans and continue to boil until potatoes are tender throughout when pierced and beans are just tender-crisp to bite (about 6 more minutes).
Drain vegetables and rinse under cold running water until cool enough to handle; drain again.
Peel potatoes, if desired, and cut into 1/4-inch-thick slices; cut beans into 2-inch lengths.
Add potatoes and beans to steak, along with artichoke hearts, pimentos, mushrooms, and onions.
Toss until all ingredients are thoroughly coated with dressing.
Serve at room temperature.
Meanwhile, in a large bowl, combine vinegar, oil, mustard, salt, and pepper; blend with a wire whisk until well mixed.
Transfer steak to a carving board and cut across the grain into thin, slanting slices.
Cut each slice into 2-inch lengths and add to mustard mixture; stir until steak is well coated with dressing.
Place potatoes in a medium-size pan; add water to cover.
Place over high heat and bring to a boil; boil, covered, for 15 minutes.
Add beans and continue to boil until potatoes are tender throughout when pierced and beans are just tender-crisp to bite (about 6 more minutes).
Drain vegetables and rinse under cold running water until cool enough to handle; drain again.
Peel potatoes, if desired, and cut into 1/4-inch-thick slices; cut beans into 2-inch lengths.
Add potatoes and beans to steak, along with artichoke hearts, pimentos, mushrooms, and onions.
Toss until all ingredients are thoroughly coated with dressing.
Serve at room temperature.
Chef
