This is a quick and easy dish that tastes better the second day, after the flavors have blended. The beef makes a great hors d'oeuvre on crackers or flat breads (try it with goat cheese-yum!), or stuff it in a pita pocket for a hearty sandwich. For a healthy lunch, top a bed of mixed greens with a spoonful of the beef salad.
2 pounds - Beef sirloin, cut into thin strips
2 tablespoons - Montreal steak seasoning - or your favorite steak seasoning
12 ounces - Portabello mushrooms, sliced
2 tablespoons - Butter
2 tablespoons - Olive oil
2 7-ounce jars - Roasted red peppers, drained and sliced or chopped
1 cup - Thinly sliced red onion
1 each - Garlic clove, finely minced
1 tablespoon - Dijon mustard
2 tablespoons - Red wine vinegar
1/2 cup - Extra virgin olive oil
Toss sirloin strips in steak seasoning.
Melt butter in sauté pan. Sauté mushrooms, turning to brown both sides. Remove from pan and place in bowl. Drain liquid that accumulates.
In same pan, heat olive oil. Sauté sirloin to desired doneness in small batches. Remove from pan and place in large bowl. Allow to cool. Add sautéed mushrooms, roasted red reppers, and red onions and toss gently.
In a small bowl, mix the garlic, dijon mustard, red wine yinegar and extra rirgin olive oil. Pour over beef mixture and toss. Cover and refrigerate to blend flavors.