December 11, 2010


1 lg. flank steak
1/3 c. soy sauce
1/3 c. honey
1/3 c. pineapple juice
1 clove garlic, minced
1 tsp. minced fresh ginger root
Lettuce leaves
4 oranges, sectioned, with the membranes removed
1 sm. red onion, thinly sliced
1/2 c. toasted slivered almonds


3/4 c. sugar
1 tsp. dry mustard
1/2 tsp. salt or to taste
1/3 c. cider vinegar
2 tbsp. finely minced onion
1 c. salad oil
1 1/2 tbsp. poppy seeds

Marinate the flank steak overnight in a mixture of the soy sauce, honey, pineapple juice, garlic, and ginger. The next day, broil the steak until medium done. Chill and slice the steak thin.In a food processor, combine the first 5 ingredients for the dressing and process until well combined. Gradually drizzle in the oil while the machine is running. Stir in the poppy seeds. Line a large platter or individual serving plates with leaf lettuce. Arrange beef slices and orange sections on it. Top with onions and almonds. Drizzle dressing and serve. Serves 4.

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