Prix De France Steak Salad

Yields:	8 servings
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Grill or broil flank steak; allow to cool, then cut into 2" julienne strips.

Heat 3 tablespoons oil in skillet, add lemon juice and sauté mushrooms in mixture.

Set aside to cool. In a bowl, whisk together remaining olive oil, vinegar, garlic, herbs, mustard, salt and pepper.

Add steak, mushrooms and sliced onion. Toss and let mixture marinate for an hour.

Arrange a bed of lettuce on a large platter and top with steak-mushroom-onion-vinaigrette.

Sprinkle with parsley.

Garnish with cherry tomatoes.

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An all time favorite that we forget about. I like it without the glaze and that just makes it a little easier.

Reviewed by didavista