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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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After a day of play(or work), you may want a complete meal but one that is light and refreshing. This is a simple supper that is perfect! This needs to be refrigerated about 3 hours before serving. Enjoy! Ingredients:
1 (1 lb) flank steak |
1 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh parsley |
1 tablespoon dijon mustard |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried rosemary, crushed |
1 (14 ounce) can artichoke hearts, drained and cut in half |
1/4 lb fresh green beans, cut into 1/2 inch pieces and blanched |
1 small purple onion, sliced |
1/3 cup pitted ripe olives, cut in half |
1/2 sweet red pepper, cut into thin strips |
4 cups torn mixed greens |
2 medium tomatoes |
1/2 cup crumbled feta cheese |
Directions:
1. Place steak on lightly greased rack of a broiler pan.
2. Broil 4 to 5 inches from heat (with electric oven door partially opened) 10 to 12 minutes, turning once; cool.
3. Thinly slice steak, acrosss grain; set aside.
4. Combine olive oil and next 8 ingredients in a shallow dish.
5. Add steak, artichoke hearts, and next 4 ingredients; cover and refrigerate 3 hours.
6. Arrange greens on platter; top with meat mixture.
7. Cut tomato into wedges; arrange wedges around meat mixture, and sprinkle with feta cheese.
8. Yield: 4 servings.
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