Pampered Chef Recipes
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
- Heat the grill.
- Prepare the rice using package directions. Cool to room temperature.
- 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.
- Sprinkle the steaks with salt and pepper.
- 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.
- Combine the remaining olive oil mixture, rice and artichokes in a large mixing bowl and toss lightly.
- Arrange the mixed greens on 4 dinner plates. Top the greens with a mound of the rice mixture.
- Cut the steak into thin strips. Fan the steak strips on top of the rice mixture.
- 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