Artichoke Grilled Steak Salad Recipe

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

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 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.
Originally published as Artichoke Steak Salad in Simple & Delicious May/June 2006, p28

  • 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
  1. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  2. 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.
  3. Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat. Yield: 6 servings.
Originally published as Artichoke Steak Salad in Simple & Delicious May/June 2006, p28

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lisakostelecky User ID: 2778175 161528
Reviewed Mar. 16, 2008

"this is good with Feta and Mandarin Oranges"

MY REVIEW
administrator User ID: 1996148 154646
Reviewed Mar. 16, 2008

"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.

salad-2">View this recipe now"

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