Beef And Mushroom Salad
|Sirloin steak||1 1⁄2 Pound (1 /2 Inches Thick)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Green pepper||1 Medium, sliced into thin rings|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Crisp lettuce cups||4|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
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.