Steakhouse Salad
4 servings

1/4 cup balsamic vinegar
1/4 cup beef broth
4 teaspoons Dijon mustard
1 teaspoon fresh thyme, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic
3/4 pound Beef Tenderloin, cut into 1" chunks
1/4 teaspoon salt
4 small artichoke, (or 1 pkg. frozen artichoke hearts)
8 small red potatoes, scrubbed and cut in half
4 portobello mushroom, cleaned, stems removed and cut in 1" pieces
4 slices Italian bread, (or sourdough)
2 bunches arugula, trimmed, washed and dried
1 cup radicchio, torn

Whisk together vinegar, beef broth, mustard, thyme, pepper and 1/2 tablespoon of the oil in small bowl. Finely chop one clove garlic and add to marinade. Place beef chunks and 1/2 the marinade in zip lock baggie and place in refrigerator for 1 to 3 hours, turning occasionally. Whisk salt and remaining 1/2 tablespoon oil into remaining marinade to use as salad dressing. Trim artichokes and steam until tender. Cool and remove fuzzy choke. Steam potatoes until barely tender. Remove beef from marinade. Toss artichoke hearts, mushrooms and potatoes in marinade. Thread all ingredients on skewers. Coat again with marinade and grill until meat is browned (6 to 8 minutes for medium rare). During last few minutes of grilling, toast bread on grill. Cut remaining garlic clove in half and use to rub the toasts with garlic. In large salad bowl, toss arugula and radicchio with all but 2 tablespoons reserved dressing. Slide beef and vegetables off skewers into a bowl and toss with remaining 2 tablespoons dressing. Arrange beef and vegetables on top of greens. Serve with garlic toasts.