Divide broccoli into stems and florets. Peel stems; cut into 1/2-inch diagonal slices. Cook broccoli florets and stems in large pot of boiling salted water until tender, about 2 minutes. Drain and rinse under cold water to stop cooking. Drain well. Set aside. Whisk together mustard, vinegar and sugar in large bowl. Whisk in oil. Stir in dill, green onion, salt and pepper. Fold in sliced steak, cherry tomatoes and reserved broccoli; toss to coat well. Refrigerate until 30 minutes before serving time. To serve, arrange romaine leaves on serving platter or individual plates. Arrange steak and broccoli mixture over top. Drizzle with any remaining marinade. Garnish with pimento slices, if you wish. Note: A 1-lb 6-oz flank steak, cooked, yields about 1 lb.. Nutrient Value Per Serving: 478 calories, 40 gm. protein, 29 gm. fat, 15 gm. carbohydrate, 435 mg. sodium, 107 mg. cholesterol. salad 18