Steak Salad Antipasto Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size
Calories 285 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.7%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 67.3 mg22.4%
Sodium 799.4 mg33.3%
Total Carbohydrates 8 g2.7%
Dietary Fiber 3.6 g14.4%
Sugars 2.7 g
Protein 28 g55.8%
Vitamin A 110.6% Vitamin C 29.1%
Calcium 21.4% Iron 8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
