Beef-And-Mushroom Salad

Yield:
4 servings

Ingredients:

  1. 1 1/2 lbs. sirloin steak, 1-1/2 inches thick
  2. 1 jar (4 1/2 oz.) sliced mushrooms, drained
  3. 1 medium green pepper, sliced into thin rings
  4. 1/3 cup red wine vinegar
  5. 1/4 cup salad oil
  6. 1 teaspoon salt
  7. 1/2 teaspoon onion powder
  8. 1/2 teaspoon Worcestershire sauce
  9. 1/4 teaspoon pepper
  10. 1/4 teaspoon tarragon leaves
  11. 2 cloves garlic, crushed
  12. Crisp lettuce cups
  13. Cherry tomatoes
Directions:

Set oven to control at broil and/or 550 F. 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 1/2x9x2 inches. Layer mushroom 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.

Source: Betty Crocker Cookbook


TDS 3