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Tarragon Beef Salad

 Tarragon Beef Salad
This hearty main dish salad features grilled steak with an oil-and-vinegar dressing flavored with tarragon.
8 ServingsPrep: 10 min. Broil: 15 min. + chilling

Ingredients

  • 2 pounds beef round steak (1 inch thick)
  • 1 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 tablespoons minced fresh tarragon or 1 tablespoon dried tarragon
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 large red onion, sliced and separated into rings
  • 1/2 pound fresh mushrooms, sliced
  • 1 large bunch romaine
  • 1/2 cup minced fresh parsley

Directions

  • Broil steak 6 in. from the heat for 7 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium, 160°; well-done, 170°). Cool
  • slightly. Cut steak into very thin strips.
  • In a large bowl, combine the oil, vinegar, tarragon, salt, sugar,
  • mustard, pepper and garlic powder. Add the steak, onion and
  • mushrooms; toss to coat. Cover and refrigerate for at least 4 hours.
  • Just before serving, place romaine on plates. Using a slotted spoon,

2 of 2

Tarragon Beef Salad (continued)

Directions (continued)

  • arrange beef mixture over romaine. Garnish with parsley. Yield: 8
  • servings.
Nutritional Facts: 1/2 cup equals 409 calories, 31 g fat (5 g saturated fat), 64 mg cholesterol, 335 mg sodium, 6 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.