Flint Hills Beef Salad

* Exported from MasterCook *

Flint Hills Beef Salad

Recipe By : Midwest Living magazine, June '98, p. 146
Serving Size : 4 Preparation Time :0:00
Categories : Bacon Beef
Bobbie Not Sent Broccoli
Cauliflower Onions
Peppers Salad Dressings
Salads - Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 teaspoons tarragon vinegar
2 teaspoons Dijon 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 bell pepper -- in 1" cubes-3/4 cup
1 small yellow bell pepper -- in 1" cubes-3/4 cup
1 small red onion -- halved/thinly slice
(1/2 cup)
2 slices bacon -- crisp cooked/drained
-crumbled -- 4 cup fine powder
4 cups torn lettuce leaves
1/4 cup shredded Parmesan cheese

For the dressing; In a screw-top jar, combine the oil, vinegar, mustard,
tarragon and salt. Cover; shake well. Set aside.
Slash fat on edges of steak at 1 inch intervals. Place steak on the
unheated rack of a broiler pan. Broil 3-4 inches form the heat to desired
doneness, turning once. (Allow 10-12 minutes for Medium-Rare, 12-15 minutes
for medium.) Cut the meat into 1 inch cubes.
In a large mixing bowl, combine the beef, cauliflower,broccoli, peeppers,
onion and bacon. Toss to mix well. 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.
Per serving: 405 calories, 27 grams fat, 8 grams carbo., 83 mg. chol., 398
mg. sodium.
MC formatting by bobbi744@acd.net ICQ#2099532

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NOTES : In the Flint Hills of Kansas, where beef is king, Pat Habiger
tosses her favorite meat with salad greens. Pat lives on the Habiger farm
near Spearville, 17 miles north of Dodge City.