Grilled Steak and Artichoke Salad

Grilled Steak and Artichoke Salad

Here is a main dish steak salad that will appease even the heartiest of appetites. Temperatures are still toasty here and I wanted to concoct a cool summer salad that would be filling enough for dinner. I used a thin-sliced top round, which is not as tender as flank steak, but marinating the meat helped tenderize it. I was going to make a homemade vinaigrette, but by the time I finished grilling, chopping, and dicing I decided store-bought dressing would suffice.

Steak Marinade

1/2 pound thin-sliced steak
2 tablespoons olive oil
Juice of 1 lime
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Black pepper to taste

Place the steak in a quart Ziploc baggie. Whisk the rest of the ingredients together and pour over the steak. Seal bag and let marinate for several hours or overnight. Take out and let come to room temperature about an hour before grilling.

Grilled Steak and Artichoke Salad

Marinated steak
Torn red-leaf lettuce
Thin-sliced red onion
Chopped green onion
1 can drained and rinsed artichoke hearts, quartered
Grape tomatoes
1 cucumber, peeled, sliced, and quartered
Sliced white mushrooms
Black pepper to taste

Heat grill to medium-high heat. Grill steak for about 5 minutes each side, then place on platter and tent with foil and let rest 10 minutes.  Slice thin across the grain, and serve on top of a bed of lettuce with the other ingredients. Serve with salad dressing of choice.