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Flint Hills Beef Salad
Broil: 10 mins to 12 mins
Ingredients
- 1/4 cup olive oil
- 4 teaspoons tarragon vinegar
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon salt
- 1 pound boneless beef sirloin steak, cut 1-inch thick
- 1 cup cauliflower flowerets
- 1 cup broccoli flowerets
- 1 small red sweet pepper, cut into 1-inch pieces (3/4 cup)
- 1 small yellow sweet pepper, cut into 1-inch pieces (3/4 cup)
- 1 small red onion, halved and finely sliced (1/2 cup)
- 2 slices bacon, crisp-cooked, drained and crumbled
- 4 cups torn lettuce
- 1/4 cup finely shredded Parmesan cheese
Directions
1. For The Dressing:In a screw-top jar, combine the oil, vinegar, mustard, tarragon, and salt. Cover; shake well. Set aside.
2. Slash fat on edges of steak at 1-inch intervals. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 10 to 12 minutes for medium rare, 12 to 15 minutes for medium.) Cut the meat into 1-inch slices.
3. In a large mixing bowl, combine the beef, cauliflower, broccoli, peppers, onion, and bacon. Toss to mix well.
4. Shake the dressing; pour it over the beef mixture. Toss to coat. Arrange on a dinner plate over lettuce. Sprinkle with Parmesan. Makes 4 main-dish servings.
