Flint hills beef salad

 
                           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.