| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Main dish, Salads | 4 | Servings |
INGREDIENTS
| 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 (optional) | |
| Italian Dijon Dressing |
INSTRUCTIONS
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 (300° to 350° ) 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. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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