Beef-And-Mushroom Salad

Yield: 4 servings

Ingredients

1 1/2 lbs. sirloin steak, 1-1/2 inches thick

1 jar (4 1/2 oz.) sliced mushrooms, drained

1 medium green pepper, sliced into thin rings

1/3 cup red wine vinegar

1/4 cup salad oil

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1/4 teaspoon tarragon leaves

2 cloves garlic, crushed

Crisp lettuce cups

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

Please note that some ingredients and brands may not be available in every store.

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