Beef And Orange Salad with Red Onion Mustard Vinaigrette

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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: OnionsCuisine: Uncategorized

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