Preparation:
To make vinaigrette, whisk vinegar, mustard, Worcestershire sauce, Tabasco sauce, sour cream and oil in a small bowl. Season with salt and pepper. (Vinaigrette may be refrigerated for several days. )
To make salad, season steak with salt and pepper. Broil or grill until medium rare, about 8 to 10 minutes per side. An instant read thermometer should register about 130. Cool steak slightly. To slice easily, freeze steak until firm, but not solid and slice thinly. Place slices in large bowl.
Add mushrooms, green onions, hearts of palm and dill. Pour dressing over and toss well. Garnish with tomato slices, if desired. (Salad may be refrigerated for 6 to 8 hours. Bring to room temperature before serving.)
Prep Time: 20 minutes Cook Time: 16 to 20 minutes Makes: 8 servings This salad is a great way to use up leftover roast beef, but well worth the time to cook a steak. It's perfect for dinner on a warm summer night or to take on a picni |
