The steak in this salad is so so good. After eating this for dinner tonight I have all sort of garlicy red meat dreams running through my head. This marinated meat would be good on a bed of rice, inside of an asian stir fry, so many things. I'll have to get back to you with my "to be continued" ideas for this delicious meat. But back to tonights featured attraction, this wonderful asian citrus steak salad. I love that this salad uses skirt steak. Its relatively inexpenisive, but will still fix your "I need red meat" craving. The soy and garlic flavors of the meat are balanced by the sweetness of the oranges and lime juice. Its a real winner. 

 

Steak Marinade:

• 1/4 cup soy sauce  
• Juice of 1 lime
• Juice of 1 orange 
• 1 tablespoon minced fresh ginger  
• 1 large garlic clove, minced  

Salad Ingredients: 

• 1 lb skirt steak
• 1 1/2 tablespoons of good olive oil  
• Juice of 2 limes 
• Salt and Pepper 
• 1 head green leaf lettuce
• 1 head broccoli, washed, trimmed
• 1 orange 
• Chinese Noodles or Crispy Wontons for garnish

Directions: Place your soy sauce, lime juice, orange juice, ginger, and garlic all in a large zip lock bag. Add your steak to the bag and refrigerate for at least 8 hours. Heat up a grill or cast iron grill pan to medium high heat. Remove your steak from the marinade bag and discard the marinade. Grill the meat for 2 minutes on each side, then let rest on a cutting board for 10 minutes. What a beautiful piece of meat!

While the meat rests, assemble your dressing. Your dressing is simply your olive oil, juice of 2 limes, and a little salt and pepper to taste. Whisk together. Peel and cut up your orange into small slices. Once your meat is done resting, cut it diagonally into small bit sized slices. Place your lettuce, oranges, broccoli on a platter, lay your steak on top of the salad and add your dressing. Add your Chinese noodles for a little crunch. 

 

This is a nice hearty salad because of the red meat, but it still manages to not feel heavy due to the sweetness of the citrus. Its a lovely easy meal. And the rich flavor the marinade adds to the meat is delish. Enjoy!

Here is another delicious salad that comes directly from Peggy's recipe book. I love citrus salads. There is something about the sweet dressing that meets the savory crunch in this salad that will just make your taste buds sing. 

Salad Ingredients: 
1 large head red leaf lettuce
1 red onion thinly sliced
2 oranges peeled and thinly sliced
1 small jicama peeled and cut into julienne slices
4 oz sliced almonds
3 tbs. sugar

Dressing Ingredients: 
1/2 tsp grated orange peel
1/2 cup fresh orange juice
2 tbs red wine vinegar
1/2 cup vegetable oil
2 tbs sugar
1 tbs dry italian seasoning mix

Place your first 4 ingredients in a salad bowl, chill. In a skillet, sprinkle sugar over almonds. Cook over medium heat until almonds are coated and sugar is dissolved. Let cool. Mix dressing ingredients in a jar, chill. Pour over salad dressing. Sprinkle with almonds. Toss and serve. Serves 6-8. 

Please don't look too closely at my photos of this. I took the picutres before I added the red onion and almonds to the salad. They not only add delicious flavor and crunch, but that add lots of color too, making this salad very beautiful. The flavor profile on this is wonderful. Even non salad lovers will enjoy this salad. You can even make it a main dish by adding cooked chicken or topping it with crunchy chinese noodles. 

Bon Apetite! 

This dish is a wonderful and easy dinner to make when you have company over. It uses many ingredients most of us keep on hand and comes together in a flash. Plus its flavors are wonderful and unique. Its a dish that you will be happy to eat each and every time you taste it. 

3 Whole skinned/boned chicken breasts
Salt, pepper, fresh nutmeg, to taste
2 Tbs. butter
2 Tbs. orange marmalade
1 green onion sliced
1/4 tsp dried tarragon 
1/3 cup white wine
1/4 cup heavy cream 

Pat your chicken dry and sprinkle with salt, pepper, and nutmeg. In large frying pan, melt your butter and saute your chicken breasts until browned on both sides. Add marmalade, tarragon, green onions, and wine. Cover and reduce heat, simmer 15-20 minutes until the chicken is cooked through. Remove  your chicken to a platter. To your frying pan add cream and simmer until sauce is thickened and slightly reduced. Add salt and pepper as needed and pour the sauce over the chicken. Serves 3.