Sirloin citrus salad

Yield: 4 servings

Measure Ingredient
1 pounds Top sirloin steak; 1" thick boneless
1 tablespoon Olive oil
4 cups Romaine; torn in bite-size pieces
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 Oranges; peeled, separated into segments
¼ cup Walnuts; toasted
Strawberries; optional, sliced
2 teaspoons Honey
1¼ teaspoon Dijon mustard

BARB DAY

CITRUS VINAIGRETTE

Preparation time: 24 minutes

Prepare the Citrus Vinaigrette by thoroughly combining all ingredients. Makes about ⅓ cup.

Prepare the salad: Cut the beef into ⅛" strips; cut each strip in half. Heat oil in a large nonstick skillet over medium high heat.

Stir fry beef (½ at a time) 1 to 2 minutes. Remove with a slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.

Serving suggestions: Sesame bread sticks.

Source: Beef Industry Council

Similar recipes