1 (6 oz.) pkg. long grain & wild rice
1/2 c. lemon juice
1/3 c. olive oil
4 garlic cloves, pressed
salt and pepper to taste
1 lb. beef top sirloin steak, cut into 4 equal portions
1 (6 oz.) jar marinated artichoke hearts, drained, chopped
8 c. mixed salad greens, torn into bite-sized pieces

Preheat 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 c. of the olive oil mixture. Sprinkle the steaks with salt and pepper. Grill over medium-hot coals for 10 minutes for medium-rare, turning and basting once with the reserved olive oil mixture. Remove to a platter. Combine the remaining olive mixture, rice and artichokes in a large mixing bowl and toss lightly. Arrange the 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.