Steak Salad With Mustard Vineagrette

• STEAK SALAD WITH MUSTARD VINAIGRETTE
• 2 pounds boneless sirloin, 2" thick
• Salt and pepper
• 3/4 pound new potatoes, cooked and quartered
• 12 oz. hearts of palm, sliced 1" thick
• 1 small red onion, peeled and sliced
• 1 small red bell pepper, sliced in slivers
• 1 small green pepper, sliced in slivers
• 4 tbls. chopped fresh chives
• 3 tbls. chopped fresh parsley
• Romaine lettuce leaves
• Snow peas, sliced
• Mushrooms and cherry tomatoes as garnish
• Mustard Vinaigrette Dressing
• 1 egg, beaten
• 1/3 cup olive oil
• 2 tsp. Dijon mustard
• 1-1/2 tsp. lemon juice
• 3 tbls. Tarragon vinegar
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• Fresh pepper
• Preheat the broiler. Season steak with salt and pepper and broil to desired doneness. Cool and slice thinly into bite-size pieces.
• Combine with salad ingredients except Romaine lettuce and garnishes. Toss gently.
• Combine dressing ingredients in a container with a tightly fitting lid and shake well to blend, or, in a food processor.
• Pour dressing over salad and refrigerate for 3-4 hours. Serve over lettuce with snow peas, mushrooms and tomatoes.

1. The steak can be any cut -- and even marinaded before broiling.

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Taken from www.epicurious.com/recipes/member/views/steak-salad-with-mustard-vineagrette-1205995 (may not work)