Insalata Bistecca - cooking recipe

Ingredients

2 lbs sirloin steaks
1 lb white mushroom
1 bunch green onion, trimmed
2 firm ripe tomatoes, peeled and seeded
2 tablespoons minced fresh parsley
Dressing
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, peeled and pressed
1 small shallot, minced
coarse salt
fresh ground pepper
lettuce leaf

Preparation

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