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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Brighten up those cold winter nights with a burst of citrus! Clementines and beef make a delicious pairing in this special dinner for two. Ingredients:
2 beef top sirloin steaks (5 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons canola oil |
2 clementines, peeled and sectioned |
1 green onion, chopped |
1 tablespoon finely chopped walnuts, toasted |
1/3 cup dry red wine or reduced-sodium beef broth |
hot cooked rice, optional |
Directions:
1. Sprinkle steaks with salt and pepper. In a large nonstick skillet coated with cooking spray, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm.
3. Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired. Yield: 2 servings.
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