1 Preferred Angus® shoulder petite tender, 1 pound
1 bag (6 ounces) mixed salad greens
2 oranges, peeled and thinly sliced
1 small red onion, sliced very thin
2 tablespoons almonds, sliced
¼ cup soy sauce
¼ cup orange juice
2 teaspoons fresh ginger root, grated
2 garlic cloves, minced
1 orange, juiced
1 tablespoon fresh parsley, chopped
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In small bowl, combine soy sauce, orange juice, ginger and garlic. Place tender in resealable plastic bag and pour marinade over tender. Seal bag and refrigerate for 3 to 4 hours, turning occasionally. Remove meat from marinade and discard marinade.
Preheat grill to high. Grill tender on high until meat reaches 145°F on internal meat thermometer for medium doneness, turning only once. Let stand 5 minutes before slicing. Slice ¼-inch thick. Set aside, keep warm.
For dressing, combine orange juice, parsley, vinegar, olive oil, salt and pepper together in a small bowl. Whisk together.
Mix salad ingredients together and toss with dressing. Divide evenly on 2 plates and top with sliced beef.
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