Publisher Photo
Publisher Photo
This hearty main dish salad features grilled steak with an oil-and-vinegar dressing flavored with tarragon.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Broil: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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, arrange beef mixture over romaine. Garnish with parsley. Yield: 8 servings.
Originally published as Tarragon Beef Salad in Birds & Blooms December/January 2001, p50

Nutritional Facts

1/2 cup: 409 calories, 31g fat (5g saturated fat), 64mg cholesterol, 335mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 28g protein.

  • 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
  1. Broil steak 6 in. from the heat for 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cool slightly. Cut steak into very thin strips.
  2. 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.
  3. Just before serving, place romaine on plates. Using a slotted spoon, arrange beef mixture over romaine. Garnish with parsley. Yield: 8 servings.
Originally published as Tarragon Beef Salad in Birds & Blooms December/January 2001, p50

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