1 lb. boneless beef round steak
1/4 c. red wine vinegar
1 tbsp. chopped fresh basil leaves or 1 tsp. dried basil, crumbled
2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. chopped fresh marjoram leaves or 1/8 tsp. dried marjoram, crumbled
1/4 tsp. white pepper
1/3 c. vegetable oil
1/2 lb. cooked broccoli
2 lg. potatoes, cooked, cut into quarters & thinly sliced
1 c. sliced celery
1/2 c. diced red onion

Broil steak in preheated broiler 4" from heat source, turning once, to desired doneness, 6 to 7 minutes per side for rare. Let stand 20 minutes. Cut steak across grain into thin slices; cut slices into 1" pieces. Combine vinegar, mustard, basil, garlic, salt, marjoram and pepper in large bowl; gradually whisk in oil until blended. Add steak; mix well. Let stand 30 minutes.

Cut broccoli flowerets into 1" pieces; cut stems into 1" pieces; cut stems into slices. Add broccoli and remaining ingredients to steak mixture; toss to mix well. Refrigerate, covered, at least 2 hours or up to 5 hours before serving. Makes 4 to 6 main dish servings.