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Grilled Sirloin Salad

Healthycooking's picture
Ingredients
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Dried whole basil 2 Teaspoon
  Sugar 1 Teaspoon
  Dried oregano 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Beef

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