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Golden Gateway Sirloin Salad
RecipeBeef Cuts
Golden Gateway Sirloin Salad
Marinated slices of top sirloin served on top of mixed greens with red wine vinaigrette and orange segments.
Yield: 24 servings
1. For marinade: Puree onions, garlic, basil, vinegar, salt and pepper in electric blender or food processor.

2. Reserve 2 cups puree for Vinaigrette.
Onions, cut into 1-inch chunks1 1/4 pounds
Garlic cloves2 1/2 ounces
Fresh basil leaves5 ounces
Red wine vinegar1 1/4 cups
Ground black pepper2 1/2 teaspoons
Salt1 1/4 teaspoons
3. Coat beef on both sides with remaining puree. Cover and refrigerate 1 to 3 hours.

4. Grill beef to desired doneness. Keep hot.
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)6 pounds
5. For Vinaigrette: Whisk reserved 2 cups puree with the oil and vinegar. Season with salt and pepper; cover. (Stir before serving.)
Olive oil2 cups
Red wine vinegar1/3 cup
Salt1 teaspoon
Ground black pepper1/2 teaspoon
6. For each serving: Plate 2-1/2 ounces greens. Slice and arrange 3 ounces beef on greens; surround with 5 ounces orange slices. Drizzle with #24 dipper (scant 3 tablespoons) Vinaigrette. Garnish with olives, tomatoes and flowers.
Mixed salad greens3 3/4 pounds
Oranges, peeled, sliced 1/8 inch7 1/2 pounds
Nicoise olives as needed
Cherry tomatoes as needed
Edible flowers as needed

Nutrition information per serving: 407 calories; 23 g fat(4 g saturated fat; 15 g monounsaturated fat); 70 mg cholesterol; 228 mg sodium; 22 g carbohydrate; 4.3 g fiber; 28 g protein; 11.2 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 2.5 mg iron; 30.7 mg selenium; 5.0 mg zinc; 112.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
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