———————————-BARB DAY———————————- 1 lb Top sirloin steak; 1″ thick
– boneless 1 tb Olive oil
4 c Romaine; torn in bite-size
– pieces 2 Oranges; peeled, separated
– into segments 1/4 c Walnuts; toasted
Strawberries; optional, – sliced —————————–CITRUS VINAIGRETTE—————————– 2 tb Orange juice
2 tb Red wine vinegar
2 ts Honey
1 1/4 ts 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 (1/2 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