Title: Springtime Steak Salad
Categories: Entree Salad
Yield: 4 Servings
| 1/2 | c | Dried tomatoes in oil |
| 1 | lb | (1-inch-thick) boneless BEEF Top Sirloin Steak |
| 1 | | Envelope (0.7-ounce) Italian salad dressing mix |
| 8 | oz | Sliced fresh mushrooms |
| 10 | oz | Mixed salad greens |
| 1 | | Jar (6-ounce) marinated quartered artichoke hearts, drained |
| | | Italian Dijon Dressing |
Drain tomatoes, reserving 2 teaspoons oil; cut tomatoes in half. Set aside.
Brush steak with reserved oil, and sprinkle with 1/4 teaspoon salad
dressing mix. Reserve remaining dressing mix for Italian Dijon Dressing.
Grill steak, covered with grill lid, over medium coals (300ø to 350ø ) 8
1/2 to 11 minutes on each side. Cool and cut into strips. Toss beef,
tomato, mushrooms, salad greens, and, if desired, artichoke hearts in a
large bowl. Drizzle with 1/3 cup Italian Dijon Dressing; serve immediately
with remaining dressing. By Gerald Edgerton on May 18, 1996