3/4 lb. sm. red potatoes, quartered
1 (1 1/2 lb.) boneless beef round or flank steak (about 1 inch thick)
Browning sauce
Mustard Dressing (below)
6 c. lettuce leaves, cut into bite sized pieces
1/2 lb. mushrooms, quartered
1/2 of 7 oz. jar roasted sweet red peppers, drained and cut into 1 inch strips

1. In 1 quart casserole, cook potatoes, 1/4 cup water, covered, on High 6 to 8 minutes until tender; stir once. Drain.

2. In 12x8 inch baking dish, on microwave cooking rack, brush beef steak with browning sauce. Shield long sides of steak with 1 1/2 inch wide smooth strips of foil. Cook on High 6 to 8 minutes for medium-rare; rotate dish, remove foil halfway through cooking. Let stand 3 minutes.

3. Prepare Mustard Dressing.

4. Cut steak across width into thin slices. Toss potatoes, steak, and remaining ingredients with dressing. Makes 6 main-dish servings. About 340 calories per serving.

MUSTARD DRESSING:

In large bowl, whisk: 2 tbsp. red wine vinegar 1 tbsp. mustard 1 tsp. minced parsley 1/2 tsp. salt 1 onion, minced