Artichoke Grilled Steak Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad from our Test Kitchen boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic. Ingredients:
2 pounds beef top sirloin steaks |
12 cherry tomatoes |
1 medium red onion, sliced |
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced |
1 cup sliced fresh mushrooms |
1/4 cup red wine vinegar |
1/4 cup olive oil |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
1/2 teaspoon minced garlic |
6 cups torn fresh spinach |
Directions:
1. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat.
3. Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat. Yield: 6 servings.
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