Sirloin Strips with Lemon Sauce and Artichoke
Eat your artichokes and you will reap huge health benefits. For one thing, they are an excellent source of magnesium, fiber and chromium. Also, you’ll get lots of Vitamin A, C and folic acid from eating this unusual and tasty vegetable. Paired with steak, it tastes great!
Sirloin Strips with Lemon Sauce and Artichoke
1 1/2 lb Beef top sirloin steak,1 inch thick
5 med Mushrooms,thinly sliced
1 Red onion,sliced and separated into rings
1 package Romaine lettuce leaves,torn
1 Artichoke
Orange and lemon slices for garnish
Marinade
1/4 c Fresh lemon juice (about 2 Lemons)
1/2 c Orange juice
1/4 c Red wine vinegar
1 clove Garlic,minced
1 TB Honey
3 TB Light olive oil
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1/2 teaspoon thyme
Trim excess fat from beef. In shallow dish, combine marinade ingredients, using 2 TB of oil. Reserve 1/4 cup marinade to toss with vegetables. Add beef to marinade, turning once to coat. Cover and marinate in refrigerator for 1 hour. Refrigerate reserved marinade.
When ready to cook, remove beef from marinade and place in shallow baking pan. Pour any leftover marinade from the shallow dish onto beef. Bake at 450 degrees for 10 to 15 minutes or until desired degree of doneness.
Meanwhile, saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes. In small saucepan, heat reserved marinade 2 to 3 minutes until warmed. Pour in large bowl; toss in torn lettuce, sauteed onions and mushrooms.
Arrange serving platter with lettuce leaves. Carve steak diagonally into thin slices; arrange onto lettuce leaves. Place onion rings and mushrooms along and over beef slices. Pour any remaining marinade (from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it as a garnish, forming a flower effect. Makes 6 servings.