I was searching for salad dressing recipes in my Better Homes and Gardens cookbook and I came across the marinated steak salad and knew I had to try this.
For this recipe the steak is cooked first then it is marinated. I would of thought you marinate food before it is cooked. I guess you can marinate the meat after is it cooked. This recipe also calls for frozen artichokes. I have made this recipe twice already and I have yet to find frozen artichokes. I left it out the first time. The send time I made this I used artichokes out of a jar. Overall this a very tasty recipe. I have already made it twice already. This recipe will need some planning as the steak and vegetables will have to marinate for at least 6 hours.
This recipe has:
1 pound boneless beef sirloin steak, 1 inch thick
9 ounce package of frozen artichokes, thawed ( I did use jarred artichokes because I could not find frozen)
10 cherry tomatoes
1 medium carrot, thinly bias sliced
4 sliced green onions
1/3 cup of olive or vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon finely shredded lemon peel
2 tablespoons of lemon juice
1 teaspoon crushed dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon crushed dried marjoram
1/2 teaspoon cracked black pepper
4 cups torn salad greens
1 cup sliced fresh mushrooms
Broil the steak 3 inches from the broiler for 6 minutes, flip to the other side and cook until the desired doneness. (maybe another 6 minutes. Cool slightly and cut into thin strips. Place steak slices into a plastic bag. Into the plastic bag also add the tomatoes, artichokes, carrots, and green onions. In a screw top jar add the oil, red wine vinegar, lemon peel, lemon juice, thyme, garlic salt, marjoram, and black pepper. Shake well and add this to the plastic bag. Let it marinate for 6-24 hours. Just before serving drain the contents of the plastic bag, save the marinate if you want use it as a dressing. Arrange salad greens and mushrooms over 4 plates. arrange steak and vegetables over the salad greens.