Beef Salad Supper

Directions

1. In 2 quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling; Reduce heat; cover and cook 25 to 30 minutes until potatoes are fork tender. Cut unpeeled potatoes into slices. In small saucepan, hard-cook eggs.
2. Meanwhile, preheat broiler. Place beef steak on rack in broiling pan; sprinkle with salt. Broil steak 10 minutes or until desired doneness, turning steak once. Remove to cutting board. Slice steak into 1/8 inch thick slices.
3. Remove shells from hard cooked eggs. Separate yolks from whites; coarsely chop whites; set aside. In blender at medium speed, blend egg yolks, oil, vinegar, mustard, sugar, pepper, basil and 1/2 teaspoon salt until dressing is smooth.
4. To serve, arrange lettuce leaves, sliced steak, sliced potatoes, chopped egg whites, zucchini, and radishes on four dinner plates. Pass salad dressing.