----------------------------------BARB DAY----------------------------------
      1 lb Top sirloin steak; 1" thick

           - boneless
      1 tb Olive oil

      4 c  Romaine; torn in bite-size

           - pieces
      2    Oranges; peeled, separated

           - into segments
    1/4 c  Walnuts; toasted

           Strawberries; optional,
           - sliced
-----------------------------CITRUS VINAIGRETTE-----------------------------
      2 tb Orange juice

      2 tb Red wine vinegar

      2 ts Honey

  1 1/4 ts Dijon mustard

    Preparation time:  24 minutes
  Prepare the Citrus Vinaigrette by thoroughly combining all ingredients.
  Makes about 1/3 cup.
    Prepare the salad:  Cut the beef into 1/8" strips; cut each strip in
  half.  Heat oil in a large nonstick skillet over medium high heat.  Stir
  fry beef (1/2 at a time) 1 to 2 minutes.  Remove with a slotted spoon;
  season with salt, if desired.  Toss lettuce, beef and oranges in a large
  bowl.  Sprinkle with walnuts and drizzle with the Citrus Vinaigrette.
  Garnish with strawberries, if desired.  Serve immediately.
    Serving suggestions: Sesame bread sticks.
    Source: Beef Industry Council