Artichoke Steak Salad Recipe
"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.
This recipe is:
Quick
Prep: 30 min. + chilling
Yield: 6-8 Servings
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
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. Yield: 6-8 servings.
Originally published as Artichoke Steak Salad in Country Woman May/June 2000, p40
Tip
Keeping Lettuce Fresh
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