3 shell steaks (3/4 lb. each)
6 tbsp. plus 2 tsp. oil
1 or 2 yellow squash
1 or 2 zucchini
1 sweet red or green pepper
1 c. cooked corn
1 tbsp. dijon mustard
2 tbsp. red wine vinegar
1 tbsp. tarragon
Salt and pepper
1 c. thinly sliced onion rings
1 1/2 c. shredded Boston lettuce

Sprinkle steaks with salt and pepper. Brush with 2 teaspoons oil. Trim yellow squash and zucchini. Cut into 1 1/2 inch lengths. Cut the pepper lengthwise into thin strips. Bring enough water to boil to cover vegetables. Add vegetables and when water returns to boil, drain quickly. Run under cold water to chill, then drain. Broil steaks 3-4 minutes on each side. Then remove. Cut steak on the diagonal into thin strips. Put mustard in mixing bowl and add the vinegar, stirring with a wire whisk. Beat in remaining oil gradually. Add salt, pepper, and tarragon. Add vegetables, steak, and juices from steak. Stir to blend. Put shredded lettuce on serving platter and place vegetables/steak mix on top. 8 servings.