2 bunches broccoli, about 2 1/2 lbs.
2 tbsp. prepared mustard
1 c. red wine vinegar
4 tsp. sugar
3/4 c. chopped fresh dill (3 tsp. dry)
4 tbsp. thinly sliced green onion
1 tsp. salt
1 tsp. pepper
2 lbs. cooked & chilled roast beef
2 c. sm. cherry tomatoes
2 med. size head Romaine

Divide broccoli into stems and flowerets. Peel stems, cut into 1/2" diagonal slices. Cook broccoli flowerettes and stems in large pot of boiling salted water until crisp tender, about 2 minutes. Drain and rinse under cold water to stop cooking. Drain well and set aside.

Whisk together mustard, vinegar, and sugar in large bowl, whisk in oil, stir in dill, green onion, salt and pepper. Fold in sliced steak, cherry tomatoes, and reserved broccoli, toss to coat well. Refrigerate until 30 minutes before serving time.

To serve, arrange Romaine leaves on serving platter, or individual plates. Arrange steak and broccoli mixture over top, drizzle with any remaining marinade.

NOTE: 1 pound 6 ounce piece of raw boneless meat will yield about 1 pound cooked. Yield: 8.