| 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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