Yield: 6 servings
|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|
|3 tablespoons||Light olive oil|
|¼ teaspoon||Ground white pepper|
|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.