Insalata Bistecca

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 lbs sirloin steaks
• 1 lb 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

Recipe

• 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.