Festive citrus sirloin strips

Yield: 6 servings

Measure Ingredient
1½ pounds Beef top sirloin steak,1"
5 mediums Mushrooms,thinly sliced
1 Red onion,sliced and
Separated into rings
1 pack Romaine lettuce leaves,torn
¼ cup Fresh lemon juice (about 2
½ cup Orange juice
¼ cup Red wine vinegar
1 clove Garlic,minced
1 tablespoon Honey
3 tablespoons Light olive oil
¼ teaspoon Ground white pepper
¼ teaspoon Salt
½ teaspoon Thyme
1 Artichoke, orange and lemon



Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil.Reserve ¼ cup marinade to toss with vegetables.Add beef,turning once to coat.Cover;marinate in refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from marinade.Place in shallow baking pan.Pour any leftover marinade onto beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms.Arrange serving platter with lettuce leaves.Carve steak diagonally into thin slices;fan onto lettuce leaves.Place onion rings and mushrooms along and over beef slices.Pour any remaining marinade ( from vegetable toss) over beef.

Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect.Makes 6 servings.

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