Tangy Steak Strips

Tangy Steak Strips

Inexpensive round steak, broiled quickly and easily in the broiler, is sliced and marinated. Perfect as a salad or delicious as a sandwich filling.


1 1/4 to 1 1/2 lbs. top round steak
12 to 16 romaine leaves
4 Tbs. slivered green onionsDressing:

1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp. each cracked black pepper and tarragon leaves
1/2 tsp. each salt and Dijon-style mustard
2 Tbs. chopped parsley


Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes each side, until rare inside (or to your preference) and browned on the surface. Slice diagonally across grain into even, thin strips.

Combine dressing ingredients, blending well. Marinate beef strips in half of the dressing. Cover and refrigerate for 2 hours.

Arrange beef strips and romaine leaves on serving platter. Sprinkle with green onion slivers. Drizzle with some of remaining dressing.


Good served with sour dough rolls, sliced and filled with the meat and romaine lettuce, sparkling apple juice, and for dessert, sponge cake topped with orange sections and whipped cream.

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