3/4 c. olive oil
3 tbsp. red wine vinegar
1 clove garlic, pressed
1 tbsp. Dijon mustard
1 tbsp. sweet basil
12 sm. new red potatoes
1 lb. bacon
1 1/2 lbs. sirloin tip steak
2 tomatoes, cut in lg. chunks
1 green pepper, cut in lg. chunks
1 red onion, sliced
1 pkg. frozen artichoke hearts (cooked)
3 tbsp. capers (drained)

1. Blend first five ingredients in processor and set aside.

2. Gently boil potatoes until tender, but firm. Quarter when cool. Leave skins on.

3. Fry, drain and crumble bacon. Add to potatoes.

4. Cut steak into one inch cubes and quickly brown in bacon fat - do not cook through. Add to bacon and potatoes.

Pour Vinaigrette dressing over meat and potatoes. Add the tomatoes, pepper, onion, artichoke hearts and capers about an hour before serving. Serve on lettuce.