Tarragon Beef Salad Recipe

Broil steak 6 in. from the heat for 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool slightly. Cut steak into very thin strips. In a large bowl, combine the oil, vinegar, tarragon, salt, sugar, mustard, pepper and garlic powder. Add the steak, onion and mushrooms; toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, place romaine on plates. Using a slotted spoon, arrange beef mixture over romaine. Garnish with parsley. Yield: 8 servings.