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Beef And Orange Salad with Red Onion Mustard Vinaigrette
1 servings
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Beef And Orange Salad with Red Onion Mustard Vinaigrette Ingredients
1 1/2 tb Red-wine
vinegar
; lining the plates
1 tb Dijon-style
mustard
1 Navel
orange
; peeled, the
1/4 c
Olive oil
; and
pith
cut away
2 tb Finely chopped
red onion
; with a serrated
1 tb Finely chopped fresh
parsley
; knife and the
3/4 lb Sirloin
steak
; about 1 inch
; sections cut away
1
Garlic
clove; halved
; from the membranes
Boston
lettuce
; shredded,
Instructions for Beef And Orange Salad with Red Onion Mustard Vinaigrette
In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately. Serves 2. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Main Ingredient:
Onions
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Garlic
Lettuce
Mustard
Olive Oil
Orange
Parsley
Red Onion
Steak
Vinegar
February 19
Mustard
Olive oil
Onion
Red Onion
Orange
Parsley
Garlic
Steak
Wine
Lettuce
Onions
Lunch
for
flavor
and
categorization
I made this with a few liberties (like arugula, tangerine oranges which didn't need to be cut from the membrane, etc.) Delicious!
cajuntoast
on May 11 2006 11:22AM
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