Sirloin Steak Salad with Italian Vinaigrette

Serves N/A

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Directions

In tightly covered container, shake vinaigrette ingredients until well blended. In med bowl, place tomatoes, onion cucumber, and artichoke hearts. Add vinaigrette; toss to mix. Set aside. Set oven control to broil. Place beef in rack in broiler pan. Broil with to 4 to 5 in from heat 5 min; turn. Broil 3 to 5 min longer for fed doneness. Place on cutting board; let stand 5 min. Divide greens among 6 places. Spoon tomato mixture over greens. Cut steak diagonally across grain into thin slices; arrange over salad.

Ingredients

  • 6 servings
  • Vinaigrette:
  • ¼ c evoo
  • ¼ c white balsamic or regular balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 2 tsp Dijon mustard
  • 2 tsp dried basil leaves
  • ¼ tsp salt
  • Salad:
  • 1 c grape tomatoes, halved
  • ½ red onion, thinly sliced, separated into rings
  • ½ med cucumber, peeled, quartered lengthwise, and cut in cubes
  • 1 c (14oz) quartered artichoke hearts, drained and rinsed
  • 1 lb boneless beef sirloin steak, trimmed of fat
  • 1 (10oz) bag Italian blend salad greens (6 c)

Parsed from recipe text (no separate ingredient records).