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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 pound(s) beef top sirloin steaks |
12 cherry tomatoes |
1 medium red onion, sliced |
1 7 1/2-ounce can(s) marinated artichoke hearts, drained and sliced |
1 cup(s) sliced fresh mushrooms |
1/4 cup(s) red wine vinegar |
1/4 cup(s) olive oil |
1 teaspoon(s) sugar |
1 teaspoon(s) salt |
1/2 teaspoon(s) dried oregano |
1/2 teaspoon(s) dried rosemary, crushed |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) minced garlic |
6 cup(s) 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.
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