Tangy Steak Strips
1 1/4 to 1 1/2 lbs. top round steak
12 to 16 romaine leaves
4 Tbs. slivered green onions
1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp. each cracked black pepper and dried tarragon leaves
1/2 tsp. each salt and Dijon-style mustard
2 Tbs. chopped parsley
Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes each side, until rare inside and browned on the surface. Slice diagonally across grain into even, thin strips.
Combine dressing ingredients, blending well. Marinate beef strips in half of the dressing. Cover and refrigerate for 2 hours.
Arrange beef strips and romaine leaves on serving platter. Sprinkle with green onion slivers. Drizzle with some of the remianing dressing.
Good served with Sour dough rolls, sliced and filled with the meat and romain lettuce, sparklin apple juice and sponge cake topped with orange sections and light whipped cream.