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<div class="metaInfo"><bylineMeta><p>Tony Sindaco</p><p>Chef&#8217;s Corner</p></bylineMeta></div><style>
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<div class="neCaption">Chef Tony Sindaco </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2015/07/web1_chef.jpg</photo0><caption0>Chef Tony Sindaco </caption0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2015/07/web1_sirloin.salad_.jpg">
<div class="neCaption">Chef Tony Sindaco paired this sirloin steak with a salad featuring tasty watercress, red onions and navel oranges. </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2015/07/web1_sirloin.salad_.jpg</photo1><caption1>Chef Tony Sindaco paired this sirloin steak with a salad featuring tasty watercress, red onions and navel oranges. </caption1></div></div>
<p>There&#8217;s no better accompaniment to beef than watercress. It&#8217;s a classical garnish to prime rib and in the old days it accompanied most meat dishes. So when I first met naturopathic physician Dr. Gere Reisinger last year and he told me he owns the ancient Seneca medicine village Kataba in the Kitatinny Mountains and grows organic watercress there, I had to go see, pick and eat it.</p><p>What an experience!</p><p>The watercress is unlike anything I&#8217;ve ever tasted, so fresh and clean with a stiff hit of pepper, which is a trait in all types of cress.</p><p>I paired it with naval orange segments, thin sliced red onions and a citrusy dressing that I&#8217;m sure you&#8217;ll all love. It&#8217;s a great complement to a nice top sirloin filet.</p><p>Note: For this recipe I substituted B &amp; W watercress. You can readily find that brand in your local supermarket. Also, you can use arugula as another lettuce alternative. Try it and enjoy.</p><p>See you all soon at Sindaco&#8217;s in the Luzerne Shopping Center.</p><p><strong>TOP SIRLOIN FILLET WITH</strong></p><p><strong>WATERCRESS SALAD</strong></p><p>For the beef:</p><p>4 top sirloin fillets, 6 ounces each</p><p>salt and black pepper, to taste</p><p>drizzle extra virgin olive oil</p><p>For the salad:</p><p>Drizzle Extra Virgin Olive Oil</p><p>2 bags B&amp;W watercress, 4 ounces each</p><p>2 navel orange segments</p><p>1 small red onion, sliced thin</p><p>For dressing:</p><p>3 ounces salad oil</p><p>1/2 ounce orange juice</p><p>1/2 ounce red wine vinegar</p><p>1 teaspoon Worcestershire Sauce</p><p>salt and black pepper, to taste</p><p>Method:</p><p>In a mixing bowl put the orange juice and vinegar. Add salt and pepper and whisk to dissolve. Add Worcestershire Sauce and slowly whisk in the oil. Adjust seasonings and refrigerate until needed.</p><p>To Assemble:</p><p>Sear fillets in a hot pan till desired doneness is achieved and let rest for 10 minutes.</p><p>In a mixing bowl put watercress, orange segments and red onions. Season with salt and pepper and add citrus dressing (just use what you need)</p><p>Place salad on plate.</p><p>Thinly slice the fillets and arrange on top of salad.</p><div class="metaInfo"><shirttailMeta>To reach Tony Sindaco, owner and chef at Sindaco&#8217;s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569 or visit www.sindacos.com.</shirttailMeta></div>

Watercress salad is wonderful accompaniment to beef