Petite Tender Oriental Salad

Petite Tender Oriental Salad


  • 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

Salad Dressing

  • 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


  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.