2 lb. round steak, cut 1" thick
1 c. olive oil
1/2 c. red wine vinegar
1/2 tsp. tarragon leaves
1 tsp. salt
3/4 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 red onions, diced
1/2 lb. sliced fresh mushrooms
2 tbsp. capers
Fresh parsley
2 tsp. pink peppercorn

Broil steak until rare. Cool slightly and slice into thin strips 2" long. Combine dressing ingredients. Add beef strips, onions and mushrooms. Cover and refrigerate overnight. To serve, drain steak mixture and add capers and peppercorn. Sprinkle with parsley. Serves 8.