Festive citrus sirloin strips
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef top sirloin steak,1\" |
| Thick | ||
| 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 |
| Lemons) | ||
| 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 | |
| Slices | ||
Directions
MARINADE
GARNISH
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.