Insalata Bistecca

• 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

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 1/2-inch dice.
9. When the steak has cooled to room temperature, cut it against the grain into 1/4 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.

white mushroom, green onion, firm ripe tomatoes, parsley, dressing, olive oil, red wine vinegar, mustard, garlic, shallot, salt, fresh ground pepper

Taken from www.food.com/recipe/insalata-bistecca-295233 (may not work)