Broiled Steak SaladPfaltzgraff 2012 Calendar
May Featured Recipe

Featured Pattern:
Tea Rose

Lamb

Ingredients

  • 1 1/2 - 2 lb. flank or sirloin steak
  • 2 c. bell pepper strips
  • 1 can (13.75 oz.) artichoke hearts, drained and quartered
  • 1 c. sliced mushrooms
  • 1/2 c. sliced green onions
  • 1/3 c. red wine vinegar
  • 1/4 c. olive oil
  • 1 Tbsp. snipped fresh tarragon
  • 2 garlic cloves, minced
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. cracked black pepper
  • 6-8 c. salad greens

Directions

Grill meat 4 inches from hot coals 10 minutes each side until medium. Cool. Slice into thin strips and arrange in 13x9x2-inch baking dish. Top with vegetables. Mix vinegar, oil, tarragon, garlic, Worcestershire and garlic. Pour over meat and vegetables. Cover with plastic wrap; refrigerate at least 3 hours occasionally spooning marinade over top. With tongs or slotted spoon, serve over greens. Garnish with halved cherry tomatoes. 6 servings