Cold Steak Salad
Yield
1 saladPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
1/2 cubes, boneless |
|
| ½ | cup |
butter
|
|
| ¾ | pound |
mushrooms
sliced |
|
| 1 | package |
artichoke hearts
frozen |
*
|
| 1 | cup |
celery
finely diced |
|
| 1 | pint |
cherry tomatoes
small |
*
|
| 2 | tablespoons |
chives
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | cups |
salad dressing
see below |
|
| 2 | teaspoons |
dijon mustard
|
|
| Italian salad dressing | |||
| 2 ¼ | cups |
vegetable oil
|
|
| ¾ | cup |
white wine vinegar
|
|
| 6 | each |
shallots
finely chopped |
*
|
| ⅓ | cup |
parsley leaves
chopped |
|
| ⅓ | cup |
dill weed
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅓ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
1/2 cubes, boneless |
|
| 118 | ml |
butter
|
|
| 340.2 | g |
mushrooms
sliced |
|
| 1 | package |
artichoke hearts
frozen |
*
|
| 237 | ml |
celery
finely diced |
|
| 473 | ml |
cherry tomatoes
small |
*
|
| 3E+1 | ml |
chives
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 473 | ml |
salad dressing
see below |
|
| 1E+1 | ml |
dijon mustard
|
|
| Italian salad dressing | |||
| 532 | ml |
vegetable oil
|
|
| 177 | ml |
white wine vinegar
|
|
| 6 | each |
shallots
finely chopped |
*
|
| 79 | ml |
parsley leaves
chopped |
|
| 79 | ml |
dill weed
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.7 | ml |
red hot pepper sauce
|
|
Directions
DRESSING Combine all ingredients in a glass jar and shake. SALAD In large skillet over high heat, sauté meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool. Quickly sauté mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with mustard. Pour over salad, toss, cover and marinate overnight.
