Tarragon Beef Salad

• 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). 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.

beef round steak, olive oil, red wine vinegar, tarragon, salt, sugar, ground mustard, pepper, garlic, red onion, mushrooms, romaine, parsley

Taken from www.tasteofhome.com/recipes/tarragon-beef-salad/ (may not work)