| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Red-wine vinegar |
| 1 |
tb |
Dijon-style mustard |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Finely chopped red onion |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 3/4 |
lb |
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 |
INSTRUCTIONS
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.
Serves 2.
Gourmet February 1992
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