Hearts' delight dinner

8 Servings

Ingredients

Quantity Ingredient
1 2-3 lbs. top sirloin cut 2\" thick
1½ teaspoon Dried or fresh rosemary crushed
1 cup Fresh cranberries
½ Orange; juiced
⅓ cup Sugar
2 Red bell peppers, roasted* peeled & diced
1 small Jalapeno; roasted, peeled, seded & diced
3 tablespoons Chopped cilantro
Zest of 1/2 lime
Zest of 1/2 orange
2 mediums Red bell peppers, roasted*
1 teaspoon Red wine vinegar
¼ teaspoon Salt
⅓ cup Rice wine vinegar
1 tablespoon Water
2 teaspoons Walnut oil
1 teaspoon White wine Worcestershire
½ teaspoon Sugar
⅛ teaspoon Salt
⅛ teaspoon Pepper
2½ tablespoon Finely chopped walnuts toasted
8 cups Mixed field greens
1 Graham cracker crust (reduced-fat)
1 can Sweetened condensed milk (non-fat)
⅓ cup Key lime juice
8 ounces Light whipped topping

Directions

ROASTED SIRLOIN

CRANBERRY-JALAPENO SALSA

RED PEPPER SAUCE

GREENS W/WALNUT VINAIGRETTE

CITRUS-BERRY DELIGHT

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 ½ the amount of liquid requited. Add ¼ 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.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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