Steak Salad Antipasto
|Boneless beef top sirloin steak||1 Pound, cut 1 inch thick|
|Marinated artichoke hearts||6 Ounce|
|Prepared fat free italian dressing||1⁄3 Cup (5.33 tbs)|
|Thinly sliced basil||2 Tablespoon|
|Part skim mozzarella cheese||3 Ounce, cut into 0.5 inch cubes|
|Plum tomatoes||2 , each cut into 6 wedges|
|Ripe olives||1⁄4 Cup (4 tbs)|
|Torn romaine lettuce||4 Cup (64 tbs)|
Place beef steak on rack in broiler pan so surface of meat is 4 inches from heat.
Broil 16-18 minutes for rare to medium doneness, turning once.
Let stand 10 minutes.
Meanwhile drain artichoke hearts, reserving marinade;in small bowl.
Add Italian dressing and basil to marinade, stirring to blend In medium bowl, combine artichoke hearts, cheese, tomatoes, olives, if desired, and 2 tbs.dressing mixture; toss lightly.
(Can be prepared a day ahead, if desired.Cover and refrigerate.)
Arrange lettuce on serving platter.
Trim fat from steak.
Carve steak crosswise into slices; place on lettuce down center of platter.
Arrange vegetable mixture around beef.
Pass remaining dressing mixture.