Artichoke Steak Salad

• 3/4 cup canola oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1-1/2 pounds boneless beef sirloin steak
• 1/2 pound fresh mushrooms, quartered
• 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 12 cherry tomatoes, halved
• 5 green onions, chopped
• 2 heads Bibb lettuce, separated into leaves
• 2 hard-boiled large eggs, cut into wedges

1. In a jar with a tight-fitting lid, combine the first seven ingredients; set aside.
2. Grill or broil steak until a thermometer reaches at least 145u0b0 (medium-rare). Slice across the grain into thin strips.
3. In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally.
4. Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.

canola oil, cider vinegar, soy sauce, thyme, ground mustard, pepper, oregano, boneless beef sirloin steak, mushrooms, water, cherry tomatoes, green onions, bibb lettuce, eggs

Taken from www.tasteofhome.com/recipes/artichoke-steak-salad/ (may not work)