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Categories:Viewed: 11 - Published at: 6 years ago
Ingredients
- 1 1/2 tablespoons red-wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/4 cup olive oil
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh parsley leaves
- 3/4 pound sirloin steak, about 1 inch thick
- 1 garlic clove, halved
- Boston lettuce, shredded, for lining the plates
- 1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes
Method
- 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.
- Stir in the onion and the parsley.
- Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste.
- 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.
- 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.
- Serve the remaining dressing separately.
