Recipe: Sirloin Citrus Salad with Citrus Vinaigrette

SIRLOIN CITRUS SALAD

FOR THE CITRUS VINAIGRETTE:
2 tbsp orange juice
2 tbsp red wine vinegar
2 tsp honey
1 1/4 tsp Dijon mustard
FOR THE BEEF:
1 lb top sirloin steak, 1-inch thick boneless
1 tbsp olive oil
FOR THE SALAD:
4 cups romaine, torn in bite-size pieces
2 oranges, peeled, separated into segments
1/4 cup walnuts, toasted (to serve)
strawberries, sliced (optional garnish)

Prepare the Citrus Vinaigrette by thoroughly combining all ingredients. Makes about 1/3 cup.

TO PREPARE THE BEEF:
Cut the beef into 1/8-inch strips; cut each strip in half.

Heat oil in a large nonstick skillet over medium high heat. Stir fry beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season with salt, if desired.

TO PREPARE THE SALAD:
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.

Servings: 4
Source: Beef Industry Council