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Marinated Steak Salads
Ready In: 532 Minutes
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Serves 4
DIRECTIONS
- Slash fat edges of steak at 1-inch intervals, being careful not to cut into meat. Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn steak. Broil to desired doneness (allow 6 to 9 minutes more for medium). Cool slightly; cut into thin slices. Place steak slices in a plastic bag; place bag in a bowl.
- Cut any large artichoke hearts in half. Add artichoke hearts, cherry tomatoes, carrot, and green onions to the plastic bag. Set aside.
- For marinade, in a screw-top jar combine olive or salad oil, vinegar, lemon peel and juice, thyme, garlic salt, marjoram, and pepper. Cover and shake well. Pour marinade over steak and vegetables in the bag. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
- For salad, toss together greens and mushrooms. Place greens and mushrooms on 4 salad plates. Drain steak and vegetables, reserving marinade, if desired. Arrange steak and vegetables over greens on plates. Drizzle with reserved marinade, if desired.
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