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Steak Salad

From Bishop's College School Chefs' Specialities Cookbook.

Source and licence

From Bishop's College School Chefs' Specialities Cookbook, printed page 70, digitised by the Internet Archive: https://archive.org/details/BishopsCollegeSchoolChefsSpecialitiesCookbook

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

  • 2 lbs boneless sirloin
  • 14 oz can hearts of palm
  • 2 tbsps chopped parsley
  • 1 egg
  • 2 tsps Dijon mustard
  • 3 tbsps taragon vinegar
  • 1 tsp salt

Method

  1. 2 lbs boneless sirloin, 2 inches thick salt and freshly ground pepper to taste 1/2 lb sliced mushrooms 6 shallots, sliced 1 14 oz can hearts of palm, drained and sliced 1/4- 1/2" thick 2 tbsps chopped chives 2 tbsps chopped parsley 2 tbsps chopped fresh dill Mustard vinaigrette: 1 egg beaten 1/3 cup best quality olive oil 2 tsps Dijon mustard 1 1/2 tsp fresh lemon juice 3 tbsps taragon vinegar 1 tsp Worcestershire sauce 1 tsp salt 1/4 tsp ground black pepper dash of Tabasco sauce Combine mustard vinaigrette ingredients and blend well.
  2. Season steak with salt and pepper.
  3. Broil steak to desired doneness -medium rare or rare is best.
  4. Cool and slice thinly into bitesize pieces.
  5. Combine steak, mushrooms, shallots, hearts of palm and herbs.
  6. Toss gently.
  7. Pour mustard vinaigrette over salad and refrigerate overnight.
  8. The marinade will continue to cook the meat.
  9. Serve with romaine lettuce, fresh tomatoes, sugar snap peas.
  10. Marvelous for a gala picnic.