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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1 lb boneless beef top sirloin, fat trimmed off
1/4 cup balsamic vinegar
2 tsp olive oil
2 tsp minced fresh oregano
2 tbsp minced fresh basil
1/2 tsp minced fresh rosemary
2 tbsp white wine (optional)
2 tsp soy sauce
2 tsp Dijon mustard
2 minced garlic cloves
1 small onion, minced
Salad:
1/2 lb fresh asparagus (tough ends trimmed, cut into 2 inch pieces)
1 cup frozen peas
1 small red onion, sliced thin
1 cup sliced white mushrooms, stems removed
5 cups torn washed romaine lettuce leaves
1/4 cup Italian salad dressing
Garnish: 2 tomatoes, quartered
In a large, zippered bag or large bowl, place the beef with the vinegar, olive oil, oregano, basil, rosemary, wine, soy sauce, mustard, garlic and onion. Turn to coat the steak with the marinade. Place the steak in the refrigerator and let marinate for 2 hrs.
Remove the steak from the marinade. Discard the marinade.
Place the steak on a grill with a rack set 6 inch from the heat source on med. heat. Grill the steak 17-21 minutes for med rare or longer to your liking. Remove the steak from the grill and set aside on a carving board.
In a steamer rack over 1 inch of boiling water, place the asparagus and cover. Steam the asparagus for 4 minutes. Add the peas and steam 3 more minutes. Drain and splash with cold water. Pat the vegetables dry.
In a salad bowl, combine the asparagus and peas with the red onion, mushrooms and romaine lettuce. Add the Italian dressing and toss well. Slice the steak into thin slices. Place the steak on top of the lettuce. Garnish the bowl with quartered tomatoes. Makes 4 servings: 3 oz meat and 1 cup salad
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BALSAMIC MARINATED SIRLOIN SALAD
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1 lb boneless beef top sirloin, fat trimmed off
1/4 cup balsamic vinegar
2 tsp olive oil
2 tsp minced fresh oregano
2 tbsp minced fresh basil
1/2 tsp minced fresh rosemary
2 tbsp white wine (optional)
2 tsp soy sauce
2 tsp Dijon mustard
2 minced garlic cloves
1 small onion, minced
Salad:
1/2 lb fresh asparagus (tough ends trimmed, cut into 2 inch pieces)
1 cup frozen peas
1 small red onion, sliced thin
1 cup sliced white mushrooms, stems removed
5 cups torn washed romaine lettuce leaves
1/4 cup Italian salad dressing
Garnish: 2 tomatoes, quartered
In a large, zippered bag or large bowl, place the beef with the vinegar, olive oil, oregano, basil, rosemary, wine, soy sauce, mustard, garlic and onion. Turn to coat the steak with the marinade. Place the steak in the refrigerator and let marinate for 2 hrs.
Remove the steak from the marinade. Discard the marinade.
Place the steak on a grill with a rack set 6 inch from the heat source on med. heat. Grill the steak 17-21 minutes for med rare or longer to your liking. Remove the steak from the grill and set aside on a carving board.
In a steamer rack over 1 inch of boiling water, place the asparagus and cover. Steam the asparagus for 4 minutes. Add the peas and steam 3 more minutes. Drain and splash with cold water. Pat the vegetables dry.
In a salad bowl, combine the asparagus and peas with the red onion, mushrooms and romaine lettuce. Add the Italian dressing and toss well. Slice the steak into thin slices. Place the steak on top of the lettuce. Garnish the bowl with quartered tomatoes. Makes 4 servings: 3 oz meat and 1 cup salad
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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