Steak And Mushroom Salad With Mustard Vinaigrette
Grrrrrgh!
Course : Salad Dressings
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 bottle mustard vinaigrette
2 tablespoon balsamic vinegar
4 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1 dash tabasco sauce
1/4 cup regular or low-fat sour cream
1/3 cup olive oil
1 teaspoon salt and pepper to taste
---salad
2 pound boneless sirloin steak -- cut bout 2 inches thick
1 teaspoon salt and pepper
1/2 pound mushrooms -- sliced
1/2 cup sliced green onions
14 ounces hearts of palm -- drained and sliced
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 medium tomatoes -- sliced, for garnish
 

Preparation:

To make vinaigrette, whisk vinegar, mustard, Worcestershire sauce, Tabasco sauce, sour cream and oil in a small bowl. Season with salt and pepper. (Vinaigrette may be refrigerated for several days. ) To make salad, season steak with salt and pepper. Broil or grill until medium rare, about 8 to 10 minutes per side. An instant read thermometer should register about 130. Cool steak slightly. To slice easily, freeze steak until firm, but not solid and slice thinly. Place slices in large bowl. Add mushrooms, green onions, hearts of palm and dill. Pour dressing over and toss well. Garnish with tomato slices, if desired. (Salad may be refrigerated for 6 to 8 hours. Bring to room temperature before serving.) Prep Time: 20 minutes Cook Time: 16 to 20 minutes Makes: 8 servings This salad is a great way to use up leftover roast beef, but well worth the time to cook a steak. It's perfect for dinner on a warm summer night or to take on a picni

 

Nutritional Information:

817 Calories (kcal); 75g Total Fat; (78% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 346mg Sodium