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Sirloin Salad- paired recipe

PAIRED WITH QUINOA AND GREENS Red meat is not the starring role in this meal, but it is a great supporting cast member. Marinating gives just enough flavor to compliment but not overwhelm. We serve it with arugula greens but you can mix them with romaine if it's stronger flavor is new to you. Use the extra meat to top off the Quinoa and Greens tomorrow night, and you will see how paired recipes save you time.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Red Meat, Salad
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp lime juice or lemon
  • 1 tbsp dried oregano or double fresh diced, or tarragon
  • 1 garlic clove(s) crushed
  • 1 tsp Worcestershire sauce
  • 2 lb(s) top sirloin or other similar steak
  • 6 tbsp olive oil
  • 5 tbsp lime juice
  • 2 1/2 tsp balsamic vinegar
  • 6 cup(s) arugula 6 c. = 1 bunch
  • 1 carrots shaved with vegetable peeler
  • 1/4 cup(s) parmesan cheese shredded

Method
 

  1. Prep Work: Combine first 5 ingredients to marinate meat. (steps #1-2) Wash, dry and chop arugula and/or romaine.
  2. Mix oil, juice, oregano, garlic and Worcestershire in shallow dish.
  3. Salt and pepper steak on both sides. Pierce all over with tip of sharp knife front and back. Lay in marinade and turn over to coat. Cover dish and refrigerate 4 hours or longer, or at least an hour in a pinch.
  4. Heat broiler to high and position rack so that meat will be 6" from broiler (usually the second rung). Place steak on greased broiler pan and broil for 5-6 min. on each side. ( Internal temperature read with a meat thermometer should be approx. 145-150 degrees for medium , or 130-140 for medium rare. ) Move to cutting board and rest under a "tent" for 10 min. Slice thin strips for topping dishes.
  5. While steak is broiling, combine second listings of olive oil and lime juice with balsamic vinegar in small bowl. Whisk in 1/4 tsp. each pepper and salt, and then 1/2 tsp. sugar or honey. Taste, then add more salt or sweetener as desired.
  6. Toss greens with dressing, top with shaved carrots, meat and sprinkle parmesan over all. Photo above shows whole grain bread, organic butter and marmalade on the side. (inspired by Renegade Lunch Lady Chef Ann Cooper in her book Lunch Lessons: Changing the Way We Feed Our Children)