Steak & Vegetable Salad
|Beef flank steak/3 1/2 cups thinly sliced cooked roast beef||1 1⁄2 Pound|
|White wine vinegar||2 Tablespoon|
|Salad oil||6 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Thin skinned potatoes||1 Pound (Use Small Sized, About 2 Inches In Diameter)|
|Green beans||1⁄2 Pound, ends removed|
|Canned marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Canned whole pimentos||7 Ounce, drained, cut into strips (1 Can)|
|Mushrooms||1⁄4 Pound, sliced|
|Green onions with tops||5 , sliced|
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.