Recipe - Steak Salad

3 Shell steaks, 3/4lb each
7 tablespoon Peanut oil
One half pound Yellow squash
One half pound Zucchini
1 Red pepper
1 tablespoon Dijon mustard
2 tablespoon Red wine vinegar
1 tablespoon Tarragon
1 cup Onion, thin cut or sliced up rings
1 cup Corn kernals, cooked
1 One half cup Boston lettuce, shredded
Black pepper, fresh

1. Preheat a charcoal grill (or broiler). 2. Brush both sides with 2 tsp of
the oil and set aside. 3. Trim the yellow sqush and zucchini. Cut into
1/2in. sticks. There should be about 2 cups of each. Set aside. 4. Core
and seed the red pepper, then cut lenghtwise into thin strips. 5. Bring
enough water to boil in a saucepan to cover the sqush, zucchini and red
pepper when added. Add the vegetables. When the water returns to a boil,
drain and rinse quickly with cold water. 6. Put the steaks on the grill,
about 3 in. from source of heat. Broil 34 min. on one side. Turn and broil
23 min. on the other side. Remove from the grill. Trim off all fat from
the steaks. Thinly slice the steaks across the grain. Set aside. Reserve
any juices that flow from the meat. 7. Put the mustard in a mixing bowl,
add the vinegar and stir with a wire whisk. Beat in the remaining oil
gradually. Add the tarragon. 8. Add the onion rings, corn, squash, red
pepper, steak and any steak juices. Stir to blend. Add a generous grinding
of black pepper. Spoon the salad onto the corner of a serving dish. Garnish
with the lettuce arranged around the salad. Serve at room temperature.

This dish: Steak en salade

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini