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Moroccan Steak Salad

Ingredients

6 lb	2.7 kg	Tri-Tip, Skirt, Top Sirloin (24 - 4 oz/120g pieces)
Seasoning:
1 tbsp	15 mL	black pepper
1 tbsp	15 mL	dried oregano leaves, crushed
1 tbsp	15 mL	salt
2 tsp	10 mL	ground coriander
Salad:
3 lb 12 oz	1.9 kg	mixed lettuces
19 oz ea	540 mL ea	artichoke hearts (5 cans), drained and quartered
3 lb	1.4 kg	mushrooms, thinly sliced
1 lb 2 oz	550 g	roasted red bell peppers, thinly sliced
1 lb 2 oz	550 g	roasted yellow bell peppers, thinly sliced
Vinaigrette:
3 c	750 mL	olive oil
3/4 c	175 mL	lemon juice
3/4 c	175 mL	white wine vinegar
1 oz	25 g	garlic, minced
1 tbsp	15 mL	ground coriander
1 tbsp	15 mL	paprika
1 3/4 tsp	7 mL	ground cumin
1 3/4 tsp	7 mL	salt
3/4 tsp	4 mL	black pepper

Instructions

Combine seasoning mixture in a bowl. Rub 1/4 tsp (1 mL) seasoning mixture into each side of steak. Grill to desired doneness.

Combine salad ingredients making sure to evenly distribute the artichoke hearts, mushrooms, and peppers. Combine vinaigrette ingredients in a bowl. Top each salad plate with approx. 2 tbsp (30 mL) vinaigrette. Slice steak 1/4" (5 mm) thick across the grain. Toss steak slices with 1 tbsp (15 mL) additional vinaigrette and arrange on top of salad.

Servings: 24