2 lbs. Grilled flank steak, beef tenderloin or sirloin steak
1 small red onion, thinly sliced
1 red pepper, cored and thinly sliced
2 T. capers
1/4 cup chopped fresh parsley
4 pepperoncini, thinly sliced
2 T. wine vinegar
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp chopped fresh garlic
1 tsp dried oregano
1 T. Dijon style mustard
4 cups mixed greens
4 Roma tomatoes, quartered
1/4 # Asiago wedge or Romano cheese, shaved
Thinly slice the beef across the grain.
Place in bowl with the sliced onion, red peppers, capers, pepperoncini and parsley. In a separate bowl, whisk together the vinegar, oil, salt, pepper, garlic, oregano and mustard. Pour over beef, toss gently. Place greens on serving platter. Lay the beef on top of the greens, top with tomatoes and shaved cheese. Serve at once with crusty bread. Serves 4-6.
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