Ingredients
1 1/2 pounds boneless top sirloin steak, trimmed of fat
2 tablespoons butter
8 cups mixed baby greens
4 cups arugula
1 (8-ounce) package sliced white mushrooms
1/2 red bell pepper, thinly sliced
1 small red onion, thinly sliced
Dressing:
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon Dijon mustard
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Slice steak diagonally into 1/4-inch thick slices. Sprinkle with coarse ground pepper and salt. Set aside.
In a large bowl toss together greens, mushrooms and bell pepper slices. Set aside.
In a small bowl whisk together all dressing ingredients.
Melt butter in a large skillet until very hot. (Do not brown.) Add steak and cook quickly for 1-2 minutes until browned. Turn slices and cook another 1-2 minutes. Remove from pan.
Divide salad greens between 4 plates. Top with steak slices. Drizzle with desired amount of dressing and sprinkle with red onions slices.
Serves: 4
In a large bowl toss together greens, mushrooms and bell pepper slices. Set aside.
In a small bowl whisk together all dressing ingredients.
Melt butter in a large skillet until very hot. (Do not brown.) Add steak and cook quickly for 1-2 minutes until browned. Turn slices and cook another 1-2 minutes. Remove from pan.
Divide salad greens between 4 plates. Top with steak slices. Drizzle with desired amount of dressing and sprinkle with red onions slices.
Serves: 4
