Brighten up those cold winter nights with a burst of citrus! Clementines and beef make a delicious pairing in this special dinner for two.
- 2 beef top sirloin steaks (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 2 clementines, peeled and sectioned
- 1 green onion, chopped
- 1 tablespoon finely chopped walnuts, toasted
- 1/3 cup dry red wine or reduced-sodium beef broth
- Hot cooked rice, optional
- Sprinkle steaks with salt and pepper. In a large nonstick skillet coated with cooking spray, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm.
- Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired. Yield: 2 servings.
Originally published as Citrus Steaks in Light & Tasty December/January 2008, p41
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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