| 1 | Source: mainbeef.zip trim excess fat from beef. |
| 2 | In shallow dish, combine marinade ingredients, using 2 of the tbsp of oil. |
| 3 | Reserve ?cup marinade to toss with vegetables. |
| 4 | Add beef, turning once to coat. |
| 5 | Cover; marinate in refrigerator 1 hour. |
| 6 | Refrigerate reserved marinade. |
| 7 | Remove beef from marinade. |
| 8 | Place in shallow baking pan. |
| 9 | Pour any leftover marinade onto beef. |
| 10 | Meanwhile, saute onion and mushrooms in remaining tbsp oil 2 to 3 minutes. |
| 11 | In small saucepan, heat reserved marinade 2 to 3 minutes until warmed. |
| 12 | Pour in large bowl; toss in torn lettuce, sauteed onions and mushrooms. |
| 13 | Arrange serving platter with lettuce leaves. |
| 14 | Carve steak diagonally into thin slices; fan onto lettuce leaves. |
| 15 | Place onion rings and mushrooms along and over beef slices. |
| 16 | Pour any remaining marinade ( from vegetable toss) over beef. |
| 17 | Place artichoke on 1 side of platter with lemon and orange slices around it, forming a flower effect. |
| 18 | Makes 6 servings |
