Artichoke Steak Salad Recipe

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Artichoke Steak Salad Recipe
Artichoke Steak Salad Recipe photo by Taste of Home
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Artichoke Steak Salad Recipe

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5 1
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"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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

  • 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
  1. In a jar with a tight-fitting lid, combine the first seven ingredients; set aside.
  2. Grill or broil steak until a meat thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips.
  3. 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.
  4. 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

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