Marinated Steak Salads

Cooking Instructions

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.

Wine Pairing(s)

Antica Torre Barbaresco

Panarroz Jumilla

Parducci White Zinfandel

Domaine de la Landelle Sevre Et Maine Muscadet Sur Lie

Ronco Cucco Tocai Friulano

Paolo Scavino Rosso Vino Da Tavola

Viñedo Chadwick

Concannon 'Selected Vineyard' Sauvignon Blanc

De Loach Sauvignon Blanc

Chateau Malmaison Baronne Nadine de Rothschild