1 flank steak (about 1 pound), trimmed
1 head romaine lettuce

For the dressing:
3 tablespoons red-wine vinegar
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley

Preheat the broiler. Line a broiler pan with foil. Place flank steak on rack in prepared pan. Broil 2 inches from heat for 5 minutes per side for medium-rare. Transfer to a carving board; let stand for 5 minutes. Slice into thin strips.

To prepare dressing, in a medium glass bowl, combine vinegar, tarragon, mustard, salt, and pepper. Whisk in oil until well blended. Reserve 3 tablespoons of dressing. Add steak and parsley to remaining dressing. Toss to coat. Cover with plastic wrap and refrigerate for 2 hours.

Rinse lettuce and separate into leaves. Arrange on serving plates. Top with beef strips and drizzle with reserved dressing. Serve immediately.

Serves 4