Citrus Steaks

• 2 beef top sirloin steaks (5 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 2 clementines, peeled and sectioned
• 1 green onion, chopped
• 1 tablespoon finely chopped walnuts, toasted
• 1/3 cup dry red wine or reduced-sodium beef broth
• Hot cooked rice, optional

1. Sprinkle steaks with salt and pepper. In a
2. , cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm.
4. Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.

beef, salt, pepper, canola oil, clementines, green onion, walnuts, red wine, rice

Taken from www.tasteofhome.com/recipes/citrus-steaks/ (may not work)