Minute Steaks With Mesclun and Parmesan Salad

• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 4 minute steaks or 4 sandwich steaks, about 1/3 pound each
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 cups mesclun salad greens, prewashed
• 18 lb parmesan cheese

1. 1.
2. Make the salad dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper to taste.
3. Slowly drizzle in the olive oil, whisking constantly, until thickened.
4. Set aside.
5. 2.
6. Pat steaks dry with a paper towel and sprinkle meat with freshly ground black pepper.
7. 3.
8. Melt the butter and olive oil together over medium heat in a large skillet.
9. Sear steak for 30 seconds per side (no longer, or it will toughen).
10. Sprinkle with pepper and remove with tongs to a platter.
11. 4.
12. Toss the greens lightly with the reserved salad dressing.
13. With tongs, place salad over the steaks to cover completely.
14. With a vegetable peeler, quickly shave Parmesan over the salad in clean strips.
15. Season with salt and pepper to taste.
16. Serve immediately.

red wine vinegar, mustard, extra virgin olive oil, sandwich, butter, olive oil, salad greens, parmesan cheese

Taken from www.food.com/recipe/minute-steaks-with-mesclun-and-parmesan-salad-358424 (may not work)