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Prix De France Steak Salad

Submitted by tashana

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 210g (7.4 oz)

Amount per Serving

Calories 200 59% of calories from fat

% Daily Value *

Total Fat 13g 20%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 19mg 6%

Sodium 48mg 2%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 5%

Sugars g

Protein 30g

Vitamin A 59% • Vitamin C 12%

Calcium 4% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium