Insalata Bistecca

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 36mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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