1 1/4 to 1 1/2 lbs. top round steak
12 to 16 romaine leaves
4 Tbs. slivered green onions

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp. each cracked black pepper and tarragon leaves
1/2 tsp. each salt and Dijon-style mustard
2 Tbs. chopped parsley

Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes each side, until rare inside (or to your preference) and browned on the surface. Slice diagonally across grain into even, thin strips.

Combine dressing ingredients, blending well. Marinate beef strips in half of the dressing. Cover and refrigerate for 2 hours.

Arrange beef strips and romaine leaves on serving platter. Sprinkle with green onion slivers. Drizzle with some of remaining dressing