Grilled Sirloin Salad
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried whole basil||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Boneless beef sirloin steak||1|
|Vegetable cooking spray||1 Tablespoon|
|Yellow squash||1 Medium, cut in half lengthwise|
|Zucchini||1 Medium, cut in half lengthwise|
|Sweet red pepper||1 Medium, cut in half lengthwise and seeded|
|Frozen artichoke hearts||10 Ounce, thawed (1 Package)|
|Torn leaf lettuce||3 Cup (48 tbs)|
|Torn romaine lettuce||2 Cup (32 tbs)|
|Coarsely chopped plum tomato||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1 1⁄2 Tablespoon|
Combine first 8 ingredients in a small bowl; stir well.
Place steak in a heavy-duty, zip-top plastic bag; add half of vinegar mixture, reserving remaining mixture.
Seal bag, and shake until steak is well coated.
Marinate in refrigerator at least 4 hours, turning bag occasionally.
Remove steak from marinade, discarding marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place steak, squash, zucchini, and red pepper on rack.
Brush vegetables with 1 tablespoon reserved vinegar mixture.
Grill, covered, over medium-hot coals 12 to 14 minutes or until vegetables are tender and steak is to desired degree of doneness, turning occasionally.
Remove from grill.
Thread artichoke hearts on 3 (10-inch) skewers.
Place skewers on rack, and brush artichoke hearts lightly with vinegar mixture.
Grill, covered, 3 minutes on each side or until tender.
Remove artichoke hearts from grill, and let cool slightly.
Cut steak in half lengthwise.
Cut each half into 1/4-inch-wide strips.
Cut squash, zucchini, and red pepper into 1-inch pieces.
Remove artichoke hearts from skewers.
Combine lettuces, tomato, and onion in a large bowl; toss gently.
Add steak and vegetables; toss well.
Drizzle with remaining vinegar mixture, and toss well.
Sprinkle with Parmesan cheese.