Beef And Orange Salad With Red Onion Mustard Vinaigrette Recipe
Servings: 1
Ingredients
- 1 1/2 Tbsp. red-wine vinegar
- 1 Tbsp. Dijon-style mustard
- 1/4 c. extra virgin olive oil
- 2 Tbsp. finely minced red onion
- 1 Tbsp. finely minced fresh parsley leaves
- 3/4 lb sirloin steak about 1 inch thick
- 1 x garlic clove halved Boston lettuce shredded, for lining the plates
- 1 x navel orange peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes
Directions
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. Stir in the onion and the parsley. Rub the steak with the
- garlic, throw away 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 min on each side for medium-rare meat and let it stand for 5 min. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 542g | |
| Calories 1209 | |
| Calories from Fat 857 | 71% |
| Total Fat 96.16g | 120% |
| Saturated Fat 24.41g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 180mg | 8% |
| Potassium 1283mg | 37% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.2g | 7% |
| Protein 68.42g | 109% |
