“Cucina Fresca”

Ingredients Nutrition


  1. Place steak in a preheated hot broiler about 4 inches from the flame.
  2. Cook about 3 minutes on each side, depending on the thickness of the steak.
  3. Steak should be on the rare side.
  4. Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
  5. While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
  6. Slice the mushrooms thinly with a sharp knife.
  7. Cut the green onions, discarding the green tops, into paper-thin rings.
  8. Cut the tomatoes into ½-inch dice.
  9. When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
  10. If the slices are particularly long, cut them in half crosswise.
  11. Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
  12. Make the dressing—combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
  13. Beat with a whisk and pour over the steak salad mixture.
  14. Toss gently and serve on lettuce leaves.

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