1 lb. T-bone steak, cut 1 inch thick
2/3 c. salad oil
1 tsp. grated lemon peel
1/3 c. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
4 oz. natural Swiss cheese, cut in strips (1 c.)
1/4 c. diced green pepper
2 tbsp. sliced green onion
6 c. torn romaine

Trim fat from steak. In screw-top jar, combine oil, lemon peel and juice, Worcestershire sauce, mustard and salt. Cover and shake vigorously to blend. Pour over steak in shallow baking dish. Cover and marinate 4 hours at room temperature or overnight in refrigerator. Drain off marinade; reserve for dressing.

Broil steak 3 inches from heat to rare doneness, about 5 minutes on each side; cool. Slice steak into thin strips; chill. In salad bowl, arrange steak strips, cheese, green pepper and onion over romaine. Toss with some of the reserved marinade and a little salt and freshly ground pepper. Makes 4 servings.