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Artichoke Steak Salad Recipe

Photo by: Taste of Home

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Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad from our Test Kitchen boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

2 pounds boneless beef sirloin steaks
12 cherry tomatoes
1 medium red onion, sliced
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
1 cup sliced fresh mushrooms
1/4 cup red wine vinegar
1/4 cup Crisco® Extra Virgin Olive Oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 cups torn fresh spinach

Directions

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat. Yield: 6 servings.

Artichoke Steak Salad published in Simple & Delicious May/June 2006, p28

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