Apricot Mustard Glazed Sirloin With Grilled Leeks
|Boneless beef top sirloin steak||2 , cut 1 inch thick|
|Leeks||4 Medium, cleaned|
|Olive oil||1 Tablespoon|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
Meat from bones, tearing into medium large pieces.
Cut in half lengthwise and slice into long slivers.
Saute onion and garlic in large skillet with olive oil over medium heat.
Immediately add oregano and cook onion mixture until not quite transparent.
Add olives, green beans, cherry tomatoes, lemon peel, stir until lightly heated.
Add reserved chicken and season to taste with vinegar, lemon juice, salt and pepper.