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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
