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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too, reveals Pat Briggs from Sarasota, Florida. Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken. Ingredients:
3/4 cup canola oil |
1/4 cup cider vinegar |
1/4 cup soy sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon ground mustard |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
1-1/2 pounds boneless beef sirloin steak |
1/2 pound fresh mushrooms, quartered |
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained |
12 cherry tomatoes, halved |
5 green onions, chopped |
2 heads bibb lettuce, separated into leaves |
2 hard-cooked eggs, cut into wedges |
Directions:
1. In a jar with a tight-fitting lid, combine the first seven ingredients; set aside.
2. Grill or broil steak until a meat thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips.
3. In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally.
4. Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs. Yield: 6-8 servings.
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