Hearts Of Beef Salad

• 4 (5 ounce) beef tenderloin steaks (cut 1" thick)
• 1 tablespoon lemon & herb seasoning
• 2 teaspoons olive oil
• 14 cup balsamic vinegar
• 1 teaspoon lemon & herb seasoning
• 13 cup olive oil
• 2 tablespoons Dijon mustard
• 2 cloves roasted garlic
• 12 teaspoon crushed red pepper flakes
• 1 (14 ounce) can hearts of palm, drained
• 6 cups mixed salad greens, cut into bite size pieces (bibb lettuce, red lettuce, Belgian, endive, etc.)
• 1 large tomatoes, chopped
• 1 red onion, cut into thin circles

1. Rub steaks with seasonings.
2. Pan grill in olive oil, 6 minutes per side.
3. Cool, slice into strips.
4. In a large screw top jar, combine vinegar and lemon-herb seasoning, shake.
5. Add olive oil, mustard, garlic, pepper, shake well again, chill.
6. This can be made a day ahead.
7. In large bowl, combine beef strips, salad green mixture and dressing.
8. Toss thoroughly, serve on a bed of red cabbage.

beef tenderloin, lemon herb seasoning, olive oil, balsamic vinegar, lemon herb seasoning, olive oil, mustard, garlic, red pepper, hearts of palm, mixed salad greens, tomatoes, red onion

Taken from www.food.com/recipe/hearts-of-beef-salad-35052 (may not work)