Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------ROASTED SIRLOIN---------------------------
1 2-3 lbs. top sirloin
-- cut 2" thick
1 1/2 ts Dried or fresh rosemary
-- crushed

------------------CRANBERRY-JALAPENO SALSA-----------------------
1 c Fresh cranberries
1/2 Orange; juiced
1/3 c Sugar
2 Red bell peppers, roasted*
-- peeled diced
1 sm Jalapeno; roasted, peeled,
-- seded diced
3 tb Chopped cilantro
Zest of 1/2 lime
Zest of 1/2 orange

----------------------RED PEPPER SAUCE---------------------------
2 md Red bell peppers, roasted*
1 ts Red wine vinegar
1/4 ts Salt

----------------GREENS W/WALNUT VINAIGRETTE---------------------
1/3 c Rice wine vinegar
1 tb Water
2 ts Walnut oil
1 ts White wine Worcestershire
1/2 ts Sugar
1/8 ts Salt
1/8 ts Pepper
2 1/2 tb Finely chopped walnuts
-- toasted
8 c Mixed field greens

--------------------CITRUS-BERRY DELIGHT-------------------------
1 Graham cracker crust
-(reduced-fat)
1 cn Sweetened condensed milk
-(non-fat)
1/3 c Key lime juice
8 oz Light whipped topping

Roasted Sirloin: Press rosemary into both sides of sirloin steak.
Roast on rack in a shallow roasting pan in a 350 F oven 50-60 minutes
or 16-20 minutes per pound. Remove roast when a meat thermometer
inserted in center reaches 135 F for medium-rare. Let roast stand 10
minutes before carving into thin slices. Serve with either
Cranberry-Jalapeno Salsa or Red Pepper Sauce recipes below.

Cranberry-Jalapeno Salsa: Blend cranberries, juice and sugar in food
processor for 30-45 seconds. Transfer to saute pan and add remaining
ingredients. Stir to mix. Let ingredients stand at least 30 minutes
for flavors to blend. Warm sauce over low heat before serving. Do not
boil. Salt to taste.

*NOTE: 7-oz. jar roasted red peppers may be used in place of 2 medium
freshly roasted red peppers.

Red Pepper Sauce: Blend peppers, vinegar and salt in blender using
pulse switch until coarsely chopped. Sauce may be served at room
temperature or heated. To roast peppers, broil 2" from heat, turning
frequently, until skin bubbles and is evenly charred. Transfer
peppers, to sealable plastic baggie, close and set aside until
peppers cool. Peel charred skin from peppers. Remove seed.

Greens with Walnut Vinaigrette: Combine vinegar and next 6
ingredients in a small bowl, stirring well. Stir in walnuts; pour
over field greens and toss gently.

Brown Rice: Follow package directions for 8 servings of your favorite
brown rice, substituting beef broth for 1/2 the amount of liquid
requited. Add 1/4 cup green onions, thinly sliced. Salt pepper to
taste.

Wheat Roll

Citrus Berry Delight: Blend condensed milk and lime juice. Fold in
whipped topping. Spoon into crust. Garnish.

Nutritional Information Per Serving:

Roasted Sirloin (3 oz) 170 Calories, 6 g Total Fat, 2 g Sat. Fat, 0 mg
Chol., 56 mg Sod.

Cranberry Salsa 406 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg
Cholesterol, 8 mg Sod.

Red Pepper Sauce 42 Calories, 0 g Tot. fat, 0 g Sat. Fat, 0 mg
Cholesterol, 584 mg Sod.

Greens 36 Calories, 3 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol, 60
mg sodium.

Brown Rice 158 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol,
395 mg Sodium.

Wheat Roll 64 Calories, 1 g Tot. Fat, 0 g Sat. Fat, 0 mg Cholesterol,
137 mg Sodium.

Citrus Berry Delight 303 Calories, 7 g Tot. Fat, 4 g Sat. Fat, 1 mg
Chol., 168 mg Sod.

Browse by categories