Sirloin Citrus Salad

Yield: 4 servings
      1      lb   Boneless Beef Top Sirloin Steak; Cut 
1-Inch Thick
      1      TB   Olive Oil
      4      C    Romaine Lettuce; Torn
      1/4    C    Walnuts; Toasted
      2      lg   Oranges; Peeled And separated Into 
      2      TB   Orange Juice
      1      TB   Red Wine Vinegar
      1      TB   Olive Oil
      2      ts   Honey
      1-1/4  ts   Dijon Style Mustard
      Sliced Strawberries; Optional
      Prepare the Citrus Vinaigrette and reserve.  Cut 
the beef
      steak into 1/8-inch strips and cut each strip 
in half.
      Heat the oil in a large non-stick skillet, over
      medium-high heat and stir fry the steak strips, 
(1/2 at a
      time), for 1 to 2 minutes.  Remove with a slotted 
      and season with salt, if desired.  Toss the lettuce, 
      and orange segments in a large bowl.  Sprinkle 
with the
      walnuts.  Drizzle with the Citrus Vinaigrette. 
      with the sliced strawberries, if desired and serve
      Combine the orange juice and red wine vinegar, 
olive oil,
      honey, and mustard, blending well.  Yield: 1/3 
of a cup.
      Total preparation time should be less than 1/2 
      For the EASY part of the column, I have selected 
that old
      standby Shepherd's Pie.  While this recipe is 
a little
      different, you can make it with any leftover meat, 
      and vegetables.  Top with mashed potatoes and 
heat in the

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