1 lb Frank steak

6 tb Olive oil

2 tb Fresh lemon juice

1 lb Mushrooms, cleaned & sliced

4 t Wine vinegar

1 Garlic clove, minced

1 tb Fresh parsley, minced

1/2 t Dried chervil

1/2 t Dried basil

1/2 t Dried thyme

1/4 t Dry mustard

Salt to taste Pepper to taste 1 c Sliced red onion

1 Head red leaf lettuce

2 pt Cherry tomatoes

Grill or broil flank steak; allow to cool, then cut into 2" julienne strips. Heat 3 tablespoons oil in skillet, add lemon juice and saute mushrooms in mixture. Set aside to cool. In a bowl, whisk together remaining olive oil, vinegar, garlic, herbs, mustard, salt and pepper. Add steak, mushrooms and sliced onion. Toss and let mixture marinate for an hour. Arrange a bed of lettuce on a large platter and top with steak-mushroom-onion-vinaigrette. Sprinkle with parsley. Garnish with cherry tomatoes.