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Steak Salad Antipasto

Elitists.Kitchen's picture
The steak salad antoipasto is a simple steak salad served with a mix of marinated vegetables in italain dressing. The cooked beef steak is served on lettuce with vegetables like olives, tomatoes along with fresh herbs like basil and cheese. It is a delicious and filling meal.
  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.

Recipe Summary

Main Dish

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Steak Salad Antipasto Recipe