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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Steak Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup canola oil
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/2 tsp. dried thyme
1/2 tsp. ground mustard
1/2 tsp. pepper
1/4 tsp. dried oregano
1-1/2 lb. boneless beef sirloin steak
1/2 lb. fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
12 cherry tomatoes, halved
5 green onions, chopped
2 heads Bibb lettuce, separated into leaves
2 hard-cooked eggs, cut into wedges
Directions:
Directions:
In a jar with a tight-fitting lid, combine the first seven ingredients and shake well; 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.
Personal Notes:
Personal Notes:
Can I tell you I was drooling when I edited this recipe? Thank you, Dana! Momma Kat.

 

 

 

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