Grilled Sirloin and Wild Rice Salad

Ingredients

• 6 ounces long grain and wild rice mix
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 4 cloves garlic, pressed
• Salt and pepper, to taste
• 1 pound beef top sirloin, cut into 4 pieces
• 6 ounces jar marinated artichoke hearts, drained and chopped
• 8 cups mixed salad greens, torn

Instructions

1. Heat the grill.
2. Prepare the rice using package directions. Cool to room temperature.
3. Combine the lemon juice, olive oil and garlic in a small mixing bowl and mix well. Season with salt and pepper. Reserve 1/4 cup of the olive oil mixture.
4. Sprinkle the steaks with salt and pepper.
5. Grill over medium-hot coals for 10 minutes for medium-rate, turning and basting once with the reserved olive oil mixture. Remove to a platter.
6. Combine the remaining olive oil mixture, rice and artichokes in a large mixing bowl and toss lightly.
7. Arrange the mixed greens on 4 dinner plates. Top the greens with a mound of the rice mixture.
8. Cut the steak into thin strips. Fan the steak strips on top of the rice mixture.
9. Serve immediately.

Nutrition

Per serving (excluding unknown items): 425 Calories; 34g Fat (72.3% calories from fat); 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 87mg Sodium

Exchanges: 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat

Attribution

Recipe credit: Pampered Chef