Yield: 6 servings.

Ingredients:

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

Directions:

  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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms.
  3. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic.
  4. Pour over vegetable mixture; toss to coat.
  5. Thinly slice steaks across the grain.
  6. Add beef and spinach to vegetable mixture; toss to coat.