Festive Citrus Sirloin Strips Recipe - Cooking Index
Festive Citrus Sirloin Strips Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Beef top sirloin steak - 1" |
| 5 lbs | 2270g / 80oz | Mushrooms - thinly sliced (medium) |
| 1 | Red onion - sliced and into rings | |
| 1 | Romaine lettuce leaves - torn | |
| Marinade | ||
| 1/4 cup | 59ml | Fresh lemon juice - (about 2, lemons) |
| 1/2 cup | 118ml | Orange juice |
| 1/4 cup | 59ml | Red wine vinegar |
| 1 | Garlic - minced | |
| 1 tablespoon | 15ml | Honey |
| 3 tablespoons | 45ml | Light olive oil |
| 1/4 teaspoon | 1.3ml | White pepper - salt |
| 1/2 teaspoon | 2.5ml | Thyme |
| Garnish | ||
| 1 | Artichoke - orange and lemon |
Trim excess fat from beef. In shallow dish, combine marinade ingredients, using 2 of the Tbsp of oil. Reserve 1/4 cup marinade to toss with vegetables. Add beef, turning once to coat.
Cover; marinate in refrigerator 1 hour. Refrigerate reserved marinade. Remove beef from marinade. Place in shallow baking pan.
Pour any leftover marinade onto beef. Bake @ 450F10 to 15 minutes or until desired degree of doneness. Meanwhile, saute onion and mushrooms in remaining Tbsp oil 2 to 3 minutes.
In small saucepan, heat reserved marinade 2 to 3 minutes until warmed. Pour in large bowl; toss in torn lettuce, sauteed onions and mushrooms. Arrange serving platter with lettuce leaves.
Carve steak diagonally into thin slices; fan onto lettuce leaves. Place onion rings and mushrooms along and over beef slices.
Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it, forming a flower effect.
Source:
Southern Living Magazine
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