Lunch: Artichoke Steak Salad Recipe
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
Instructions
In a jar with a tight-fitting lid, combine the first seven ingredients; set aside.
Grill or broil steak until a meat thermometer reaches at least 145 ° (medium-rare). Slice across the grain into thin strips.
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.
Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |