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Artichoke Grilled Steak Salad

 Artichoke Grilled Steak Salad
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.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 pounds beef top 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 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

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Artichoke Grilled Steak Salad (continued)

Directions (continued)

  • vegetable mixture; toss to coat. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.