Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs Beef Sirloin Steak

  2. Marinade:

  3. 1/2 cup Extra Virgin Olive Oil

  4. 1/2 cup Aged Balsamic Vinegar , aged

  5. 6-8 years

  6. 2 Tbsp Brown Sugar

  7. 2 Tbsp Dijon Mustard

  8. 2 tsp Minced Garlic

  9. 1/2 tsp Ground Black Pepper

  10. Dressing:

  11. 1 1/2 cups Extra Virgin Olive Oil

  12. 3 Tbsp Aged Balsamic Vinegar

  13. 3 Tbsp Cooking Sherry

  14. 1 tsp Kosher Salt

  15. 1/2 tsp Black Peppercorns , crushed

  16. 1/4 cup Grated Parmigiano-reggiano Cheese

  17. 1/4 cup Romano Cheese , grated

  18. 1/4 cup Parmesan Cheese , grated

  19. 6 cups Baby Arugula or Baby Spinach Leaves or Mixed Greens , rinsed and patted dry

  20. 2 cups Artichokes; Drained , patted dry and coarsely chopped

  21. 2 oz Parmesan Cheese , for shaving

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, whisk together all marinade ingredients until well blended. Lightly pierce steaks all over with a sharp fork or knife, pour marinade into a large resalable plastic bag, and add steak. Seal bag and turn to coat, then refrigerate for 3 hours, turning once in 1 1/2 hours.

  2. After 3 hours, wipe outdoor grill with vegetable oil and heat to medium high.

  3. Drain and discard marinade from steak. Grill, covered, 11-12 minutes on each side or until meat reaches desired temperature. Remove from grill, cover with foil, and let rest 5 minutes. Slice steaks, about 1/2 inch thick, diagonally across the grain. Using a medium microwave safe bowl, whisk together first 5 dressing ingredients until well blended. Add remaining ingredients and whisk until smooth. Place in microwave and heat 1-1 1/2 minutes, just until warm. Place salad greens and artichokes on a large serving platter, drizzle with dressing, and toss until well coated. Arrange steak slices on greens, shave cheese on top, and serve with crusty bread, if desired.


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