Recipe - Sirloin Citrus Salad

BARB DAY
1 pound Top sirloin steak; 1" thick
boneless
1 tablespoon Olive oil
4 cup Romaine; torn in bitesize
pieces
2 Oranges; peeled, separated
into segments
One fourth cup Walnuts; toasted
Strawberries; optional,
cut or sliced up

CITRUS VINAIGRETTE
2 tablespoon Orange juice
2 tablespoon Red wine vinegar
2 teaspoon Honey
1 One fourth teaspoon Dijon mustard

Preparation time: 24 minutes Prepare the Citrus Vinaigrette by
thoroughly combining all ingredients. Makes about 1/3 cup.
Prepare the salad: Cut the beef into 1/8" strips; cut each strip in
half. Heat oil in a large nonstick skillet over medium high heat. Stir fry
beef (One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini