24 lbs. beef sirloin steak (1 1/2 inches thick)
4 lbs. mushrooms, drained, sliced
4 lg. green peppers, sliced into thin rings
2 lg. onions, sliced into thin rings
4 c. red wine vinegar
3 c. salad oil
1 tbsp. salt
2 tbsp. Worcestershire sauce
1/2 tbsp. pepper
1/2 tbsp. tarragon leaves
2 tsp. garlic powder
48 lettuce cups
96 cherry tomatoes

Broil steak 3 to 4 inches from heat until medium (about 13 minutes per side). Cool. Slice meat 1/2-inch thick. Arrange in steam table pans. Place mushrooms on meat. Top with peppers and onions. Combine vinegar, oil, and seasonings. Pour over meat. Refrigerate at least 3 hours.

With slotted spoon, remove vegetables to lettuce cups on large salad plates. Arrange strips of meat beside vegetables. Garnish with cherry tomatoes. Serve with crusty French bread and real butter and chilled red wine or beer.