Preparation time: 10 minutes. Marinating time: 2 hours. Broiling time: 6 to 8 minutes. Serves: 4.

1 1/4 to 1 1/2 lbs. top round steak
12 to 16 romaine lettuce leaves
4 tbsp. slivered green onions

DRESSING:

1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. cracked black pepper
1 tsp. dried tarragon leaves
1/2 tsp. salt
1/2 tsp. Dijon-style mustard
2 tbsp. chopped parsley

1. Preheat broiler. Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes per side, until rare inside and browned on the surface. Slice diagonally across the grain into even, thin strips.

2. Combine dressing ingredients. Blend well. Marinate beef strips in half the dressing. Cover. Refrigerate for 2 hours.

3. Arrange beef strips and lettuce leaves on a serving platter. Sprinkle with onion. Drizzle with some of remaining dressing. Recipe may be halved or doubled.

Good served with: Sliced sour-dough rolls filled with the meat and romaine lettuce, sparkling apple juice and for dessert, sponge cake topped with orange sections and whipped cream.

TIPS: When broiling round steak, use top round. It is a more tender cut than bottom round.