Sirloin citrus salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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