INGREDIENTS:Vinaigrette:
3 cups oliveoil
3/4 cup lemon juice
3/4 cup white wine vinegar
1 ounce garlic, minced
1 Tbsp. ground coriander
1 Tbsp. paprika
1 ½ tsp. ground cumin
1 ½ tsp. salt
3/4 tsp. ground black pepper
Seasoning Mixture:
4 tsp. ground black pepper
1 Tbsp. dried oregano leaves, crushed
1 Tbsp. salt
2 tsp. ground coriander
Salad:
3 3/4 lbs. mixed lettuces
3 3/4 lbs. canned artichoke hearts, drained and quartered
3 lbs. mushrooms, thinly sliced
1 1/8 lb. roasted red peppers, thinly sliced
1 1/8 lb. roasted yellow peppers, thinly sliced
24 beef loin top sirloin butt steaks, boneless (IMPS/NAMP1184a), 6 ounces eachDIRECTIONS:Whisk oil, lemon juice, vinegar, garlic, coriander, paprika, cumin, salt and pepper in bowl; reserve.
Combine seasoning mixture ingredients-pepper, oregano, salt and coriander-in bowl.
For each serving, toss 2 ½ oz. lettuces, 2 ½ oz. artichokes, 2 oz. mushrooms and 3/4 oz. each red and yellow peppers with 2 Tbsp. vinaigrette. Reserve.
Rub ¼ tsp. seasoning mixture into each side of 1 steak. Grill steak to desired doneness, turning once. Slice ¼-inch thick across the grain. Toss steak slices with 1 Tbsp. additional vinaigrette; arrange on top of salad.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN'S BEEF ASSN.
