Springtime steak salad

Yield: 4 Servings

Measure Ingredient
½ cup Dried tomatoes in oil
1 pounds (1-inch-thick) boneless BEEF Top Sirloin Steak
1 \N Envelope (0.7-ounce) Italian salad dressing mix
8 ounces Sliced fresh mushrooms
10 ounces Mixed salad greens
1 \N Jar (6-ounce) marinated quartered artichoke hearts, drained (optional)
\N \N Italian Dijon Dressing

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

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