Makes | 4 servings
Orange Basil Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1/4 orange, zested
- Juice of one orange
- 1/4 tsp. salt
- 1 tbs. honey
- 2 tbs. chopped fresh basil
- 1 tsp. rice wine vinegar
- 12 ounces grass-fed beef sirloin, cut into 3-ounce portions
- 1/4 tsp. extra-virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 6 cups chopped romaine lettuce
- 1 apple, sliced
- 1 pear, sliced
- 1/2 cup toasted walnuts
- 1/2 cup crumbled blue cheese
For the vinaigrette: Mix the olive oil, orange zest, orange juice, salt, honey, basil and vinegar in a jar with a lid. Seal and shake well.
For the beef: Preheat the oven to 400 degrees 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).
For the salad: Toss the romaine with ½ cup orange basil vinaigrette. On each plate, place 1½ 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.
Photography by: Terry Brennan; Food Styling by: Robin Krause