Artichoke Steak Salad Recipe

Artichoke Steak Salad Recipe photo by Taste of Home

Be the first to write a review

Rate 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

[X]

Rate Artichoke Steak Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Artichoke Steak Salad Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

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

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.