Mixed Winter Salad - Seared Sirloin with Orange Basil Vinaigrette

By jeknudson

A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.

Ingredients

• ORANGE BASIL VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 1/4 orange, zested
• Juice of one orange
• 1/4 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons fresh basil, chopped
• 1 teaspoon rice wine vinegar
• BEEF:
• 12 ounce sirloin, cut into 3-ounce portions
• 1/4 teaspoon extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• SALAD:
• 6 cups romaine lettuce, chopped
• 1 apple, sliced
• 1 pear, sliced
• 1/2 cup toasted walnuts
• 1/2 cup blue cheese, crumbled

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Vinaigrette:

Mix the olive oil, orange zest, orange juice, salt, honey, basil and vinegar in a jar with a lid. Seal and shake well.

Beef:

Preheat the oven to 400°F.

On the stovetop, heat a grill pan over medium-high heat and lightly coat with olive oil. Season the beef with salt and pepper. Add to the grill pan and sear on all sides, about one minute per side. Place the sirloin in the oven and bake for eight to 10 minutes (to medium rare).

Salad:

Toss the romaine with 1/2 cup orange basil vinaigrette. On each plate, place 1 1/2 cups of romaine and arrange one-fourth of each pear and apple. Sprinkle with chopped walnuts and crumbled blue cheese. Slice each serving of beef into thin strips and fan out on top of the salad.