Beef and Orange Salad with Red Onion Mustard Vinaigrette – a delicious recipe with red-wine vinegar, mustard, olive oil, red onion, parsley, sirloin steak. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2
Stir in the onion and the parsley.
3
Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste.
4
Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes.
5
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.
6
Serve the remaining dressing separately.
420
kcal
Calories
30
g
Fat
12
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 tablespoons red-wine vinegar, 1 tablespoon Dijon-style mustard, 1/4 cup olive oil, 2 tablespoons finely chopped red onion, and more.
Yes, Beef and Orange Salad with Red Onion Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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