Ingredients Jump to Instructions ↓

  1. 3/4 cup canola oil

  2. 1/4 cup cider vinegar

  3. 1/4 cup soy sauce

  4. 1/2 teaspoon dried thyme

  5. 1/2 teaspoon ground mustard

  6. 1/2 teaspoon pepper

  7. 1/4 teaspoon dried oregano

  8. 1-1/2 pounds boneless beef sirloin steak

  9. 1/2 pound fresh mushrooms, quartered

  10. 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained

  11. 12 cherry tomatoes, halved

  12. 5 green onions, chopped

  13. 2 heads Bibb lettuce, separated into leaves

  14. 2 hard-cooked eggs, cut into wedges

Instructions Jump to Ingredients ↑

  1. In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. Grill or broil steak until a meat thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs. Yield: 6-8 servings.


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