1 lb Frank steak
6 tb Olive oil
2 tb Fresh lemon juice
1 lb Mushrooms, cleaned & sliced
4 t Wine vinegar
1 Garlic clove, minced
1 tb Fresh parsley, minced
1/2 t Dried chervil
1/2 t Dried basil
1/2 t Dried thyme
1/4 t Dry mustard
Salt to taste Pepper to taste 1 c Sliced red onion
1 Head red leaf lettuce
2 pt Cherry tomatoes
Grill or broil flank steak; allow to cool, then cut into 2″ julienne strips. Heat 3 tablespoons oil in skillet, add lemon juice and saute mushrooms in mixture. Set aside to cool. In a bowl, whisk together remaining olive oil, vinegar, garlic, herbs, mustard, salt and pepper. Add steak, mushrooms and sliced onion. Toss and let mixture marinate for an hour. Arrange a bed of lettuce on a large platter and top with steak-mushroom-onion-vinaigrette. Sprinkle with parsley. Garnish with cherry tomatoes.