Sirloin Citrus Salad w/ Pecans

  • Citrus Vinaigrette (see recipe below)
  • 2 Texas Red Grapefruit
  • 1 1b. beef top sirloin steak, cut 1 inch thick
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 cups torn romaine lettuce
  • 1/2 cup pecan halves, toasted
  • 1 green onion, diagonally sliced

Prepare Citrus Vinaigrette; reserve. Section grapefruit and cut each segment in half. Measure 1 cup for salad; refrigerate remaining for later use. Cut beef top sirloin steak into 1/8 inch thick strips; cut each strip in half. Stir fry beef (1/2 at a time) in hot oil in large nonstick frying pan. Remove with slotted spoon and sprinkle with salt; reserve. Line large serving platter with lettuce. Arrange reserved beef around outer edge of platter; place grapefruit pieces in center. Sprinkle with pecans and green onion. Drizzle with reserved Citrus Vinaigrette. Serve immediately. Yield: 4 servings.

Citrus Vinaigrette

  • 2 tablespoons each grapefruit juice and red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoon honey
  • 1 1/4 teaspoon Dijon-style mustard

Combine all ingredients in a jar. Cover tightly and shake vigorously until well mixed. Yield 1/3 cup.

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