Prep 30 mins
Cook 6 mins
- 2 lbs sirloin steaks
- 1 lb white mushroom
- 1 bunch green onion, trimmed
- 2 firm ripe tomatoes, peeled and seeded
- 2 tablespoons minced fresh parsley
- 1⁄3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, peeled and pressed
- 1 small shallot, minced
- coarse salt
- fresh ground pepper
- lettuce leaf
- Place steak in a preheated hot broiler about 4 inches from the flame.
- Cook about 3 minutes on each side, depending on the thickness of the steak.
- Steak should be on the rare side.
- Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
- While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
- Slice the mushrooms thinly with a sharp knife.
- Cut the green onions, discarding the green tops, into paper-thin rings.
- Cut the tomatoes into ½-inch dice.
- When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
- If the slices are particularly long, cut them in half crosswise.
- Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
- Make the dressing—combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
- Beat with a whisk and pour over the steak salad mixture.
- Toss gently and serve on lettuce leaves.