Steak Salad Antipasto Recipe
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.
Ingredients
1 lb. boneless beef top sirloin steak, cut 1 inch thick
1 jar (6 ozs.) marinated artichoke hearts
1/3 cup prepared fat free Italian dressing
2 tbs. thinly sliced fresh basil
3 ozs. part skim mozzarella cheese, cut into 1/2 inch cubes
2 plum tomatoes, each cut into 6 wedges
1/4 cup ripe olives (op-tional)
4 cups torn romaine lettuce
Directions
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.
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.
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