Sirloin Citrus Salad
|Boneless beef sirloin steak||8 Ounce, cut 1 inch thick|
|Corkscrew macaroni||1 1⁄3 Cup (21.33 tbs), cooked, drained (Use Packaged Tricolor Corkscrew Macaroni)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Red sweet peppers/Green sweet peppers||1 1⁄2 Medium, cut into strips|
|Frozen orange juice concentrate||3⁄4 Cup (12 tbs), thawed|
|Salad oil||4 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Torn mixed salad greens||8 Cup (128 tbs)|
Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat.
Place steak on unheated rack of a broiler rack of a broiler pan.
Broil 3 inches from the heat for 6 minutes.
Turn; broil 6-8 minutes longer for medium done-ness.
Cool slightly, cut into thin slices.
Place meat in a deep bowl.
Add cooked pasta, carrot slices and pepper strips.
For dressing, in a screw-top jar, combine thawed concentrate, salad oil, mustard, thyme, garlic powder and pepper.
Cover and shake well.
Pour dressing over meat, pasta and vegetables.
Toss gently to coat.
Cover and chill for 6-24 hours, stirring occasionally.