Ingredients
2 pounds beef top sirloin steaks12 cherry tomatoes1 medium red onion, sliced1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced1 cup sliced fresh mushrooms1/4 cup red wine vinegar1/4 cup olive oil1 teaspoon sugar1 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper1/2 teaspoon minced garlic6 cups torn fresh spinach
Preparation
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 135°; medium, 140°; medium-well, 145°).
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.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.
