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    Sirloin Steak Salad with Italian Vinaigrette View Edit

    Servings: Not specified

    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)

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