Springtime steak salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried tomatoes in oil |
| 1 | pounds | (1-inch-thick) boneless BEEF Top Sirloin Steak |
| 1 | Envelope (0.7-ounce) Italian salad dressing mix | |
| 8 | ounces | Sliced fresh mushrooms |
| 10 | ounces | Mixed salad greens |
| 1 | Jar (6-ounce) marinated quartered artichoke hearts, drained (optional) | |
| Italian Dijon Dressing | ||
Directions
Drain tomatoes, reserving 2 teaspoons oil; cut tomatoes in half. Set aside.
Brush steak with reserved oil, and sprinkle with ¼ teaspoon salad dressing mix. Reserve remaining dressing mix for Italian Dijon Dressing.
Grill steak, covered with grill lid, over medium coals (300ø to 350ø ) 8½ to 11 minutes on each side. Cool and cut into strips. Toss beef, tomato, mushrooms, salad greens, and, if desired, artichoke hearts in a large bowl. Drizzle with ⅓ cup Italian Dijon Dressing; serve immediately with remaining dressing.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997