Insalata Bistecca

Submitted by ratherbeswimmin

"Cucina Fresca"

 

• Ready In: 36mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 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

• Dressing

• 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

directions

1. Place steak in a preheated hot broiler about 4 inches from the flame.
2. Cook about 3 minutes on each side, depending on the thickness of the steak.
3. Steak should be on the rare side.
4. Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
5. While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
6. Slice the mushrooms thinly with a sharp knife.
7. Cut the green onions, discarding the green tops, into paper-thin rings.
8. Cut the tomatoes into ½-inch dice.
9. When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
10. If the slices are particularly long, cut them in half crosswise.
11. Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
12. Make the dressing—combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
13. Beat with a whisk and pour over the steak salad mixture.
14. Toss gently and serve on lettuce leaves.