Artichoke Grilled Steak Salad

• 2 pounds beef top sirloin steaks
• 12 cherry tomatoes
• 1 medium red onion, sliced
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 cup sliced fresh mushrooms
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 6 cups torn fresh spinach

1. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat.
3. Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.

beef top sirloin, tomatoes, red onion, hearts, mushrooms, red wine vinegar, olive oil, sugar, salt, oregano, rosemary, pepper, garlic, fresh spinach

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