Tarragon Beefsteak Salad

Serves: 5
Total Calories: 334


2 pounds beef sirloin, cut 3/4-1 inch thick
1 cup salad oil (part olive oil, if desired)
1/3 cup red wine vinegar
1 tablespoon tarragon leaves
1 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon freshly cracked pepper
1/4 teaspoon garlic powder
2 large red onions, sliced and separated into rings
1/2 pound fresh mushrooms, sliced (optional)
1 Romaine or other lettuce leaves
1/2 cup chopped fresh parsley
2 tablespoons capers


Grill sirloin (on BBQ or under broiler) for 3–4 minutes on each side. Cook just to rare. Cool slightly for handling. Using a very sharp knife, carve steak into very thin strips, 2–3 inches long. Combine oil, vinegar, tarragon, salt, sugar, mustard, pepper, and garlic powder in large bowl. Add beef strips, onion rings, and mushrooms, tossing lightly to combine. Cover and refrigerate at least 2 hours or overnight, if desired.

To serve, arrange lettuce leaves on large platter or in salad bowl. Place steak salad on leaves. Sprinkle with parsley and capers.

Nutritional Facts:

Serves: 5
Total Calories: 334
Calories from Fat: 107

This Tarragon Beefsteak Salad recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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