Prix De France Steak Salad
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 6 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | pound |
mushrooms
cleaned and sliced |
|
| 4 | teaspoons |
white wine vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| ½ | teaspoon |
chervil
dried |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
red onion
sliced |
|
| 1 | head |
red lettuce
|
|
| 2 | pints |
cherry tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 9E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 453.6 | g |
mushrooms
cleaned and sliced |
|
| 2E+1 | ml |
white wine vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
parsley leaves
fresh, minced |
|
| 2.5 | ml |
chervil
dried |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
dry mustard
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
red onion
sliced |
|
| 1 | head |
red lettuce
|
|
| 946 | ml |
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 sauté 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.
