Grilled Sirloin Salad Recipe
Ingredients
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Dried basil | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 lean boneless beef sirloin steak | ||
| Vegetable cooking spray | ||
| 1 medium-size yellow squash, cut in half lengthwise | ||
| 1 medium zucchini, cut in half lengthwise | ||
| 1 medium-size sweet red pepper, cut in half lengthwise and seeded | ||
| Frozen artichoke hearts package | 1 , thawed | |
| Leaf lettuce | 3 Cup (16 tbs) | |
| Torn romaine lettuce | 2 Cup (16 tbs) | |
| Plum tomato | 1 Cup (16 tbs), coarsely chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 1 1/2 Tablespoon, grated | |
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.
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.
Chef
