INGREDIENTS

• 1 Blackwell 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

INSTRUCTIONS

1. In a small bowl, combine soy sauce, orange juice, ginger and garlic. Place tender in a 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.
   
2. Preheat grill to high. Grill tender on high until meat reaches 145°F on an internal meat thermometer for medium doneness, turning only once. Let stand 5 minutes before slicing. Slice ¼-inch thick. Set aside, and keep warm.
   
3. For dressing, combine orange juice, parsley, vinegar, olive oil, salt and pepper together in a small bowl. Whisk together.
   
4. Mix salad ingredients together, and toss with dressing. Divide evenly on 2 plates, and top with sliced beef.