Steak salad with dijon dressing and string beans

Ingredients

Quantity		Ingredient
3	cups	Garlic string beans
12	ounces	Steak *1
2	teaspoons	Safflower oil]
1	small	Onion, sliced red or white
3	tablespoons	Olive oil
1	tablespoon	Lemon juice, fresh
¾	teaspoon	Dijon mustard
2	tablespoons	Olive oil
1	teaspoon	Garlic, minced
4	cups	String beans *5
½	teaspoon	Thyme, dried
½	teaspoon	Sea salt *4
4	cups	Butter lettuce *2
2	cups	Spinach, stems removed
3	larges	Mushrooms *3
½	teaspoon	Sea salt *4
¼	teaspoon	Spike optional
		Black pepper, fresh ground
		Black pepper, fresh ground
2	cups	Water
2		Vegetable bullion cube
		Fresh lemon juice, squeeze

Directions

DIJON DRESSING

STRING BEANS

*1 Porterhouse, filet mignon, flank, whatever cut you prefer. *2 Washed, dried, and broken into bite sized pieces *3 Sliced or cut into matchsticks *4 seasoned salt or salt free seasoning optional. *5 julienne or cut into 2 inch pieces Prepare the salad:

Prepare garlic string beans.

In large sauce pan heat oil. Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and vegetable bullion. Bring to a boil, cover tightly, reduce heat to medium-low and simmer 20-30 minutes or until tender when pierced with tip of sharp knife. Add more water if needed. (frozen beans will take only half the time) Add squeeze of lemon juice and toss well.

While beans are cooking broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion and mushrooms.

Prepare the Dressing: In a small bowl, whisk until frothy oil, lemon juice and mustard. Add sea salt and Spike if desired. Pour over salad. **JJ** 10/19/95 2015

Submitted By JJ JUDKINS On 10-21-95

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