Grilled Sirloin & Wild Rice Salad
- 1 (6 oz.) pkg. long grain & wild rice
- 1/2 c. lemon juice
- 1/3 c. olive oil
- 4 garlic cloves, pressed
- salt and pepper to taste
- 1 lb. beef top sirloin steak, cut into 4 equal portions
- 1 (6 oz.) jar marinated artichoke hearts, drained, chopped
- 8 c. mixed salad greens, torn into bite-sized pieces
- Preheat the grill. Prepare the rice using package directions. Cool to room temperature. Combine the lemon juice, olive oil and garlic in a small mixing bowl and mix well. Season with salt and pepper. Reserve 1/4 c. of the olive oil mixture. Sprinkle the steaks with salt and pepper. Grill over medium-hot coals for 10 minutes for medium-rare, turning and basting once with the reserved olive oil mixture. Remove to a platter. Combine the remaining olive mixture, rice and artichokes in a large mixing bowl and toss lightly. Arrange the greens on 4 dinner plates. Top the greens with a mound of the rice mixture. Cut the steak into thin strips. Fan the steak strips on top of the rice mixture. Serve immediately.
long grain, lemon juice, olive oil, garlic, salt, beef top sirloin steak, mixed salad greens
Taken from www.cookbooks.com/Recipe-Details.aspx?id=96342 (may not work)