Broccoli Slaw and Top Sirloin Marinade Recipes

Easy, yummy side dish with a kick and an aromatic marinade…
It’s always nice to find new ways to incorporate more vegetables and fresh organic ingredients. It’s a bonus when people love new attempts. The new endeavor was a fresh broccoli slaw mix with a kick paired with an aromatic marinade for some top sirloin. Use the basic recipe on the back of the broccoli slaw mix package to start and then add a honey chipotle dressing for the added kick, and use two apples instead of one. This recipe went well with sloppy joes one night and some marinated thin top sirloins another night. The marinade had such a wonderful aroma so, give it a try. There is nothing like the smell and taste of fresh organic garlic! Is there? The ingredients blended so well together while the flavors danced on the tongue. A fabulous mingling of tasty goodness. Enjoy!

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Broccoli Slaw ingredients:
Adapted from the recipe on the Marketside Broccoli Slaw Mix.
One 16-ounce bag of Broccoli Slaw Mix
2 Organic Gala Apples (or another type of apple of your choice)
1 Organic Red Onion
8 ounces Honey Chipotle dressing (adjust amount to your liking)
Add contents of Broccoli Slaw mix to a bowl. Wash and cut the apples into small bite-size pieces and add to Slaw mix. Peel and slice the red onion into small pieces and add to slaw mix. Pour on the Honey Chipotle dressing (adjust the amount of dressing to your liking) and mix. Cover the bowl and refrigerate to chill until ready to serve.
Marinade ingredients:
Recipe adapted from GENIUS KITCHEN.
1/4 cup Worcestershire Sauce
2 tablespoons freshly squeezed organic lime juice
1 to 2 large cloves of fresh organic garlic
2 tablespoons Extra Virgin Light Olive Oil (for marinades)
3 tablespoons dried minced onions
Dash of kosher salt
Mix well. Add four thin top sirloins (about four ounces each) to the marinade and coat both sides. Cover with an airtight lid and refrigerate at least 2 hours or overnight for more flavor. Grill on medium-high heat to reach the desired doneness. Serve with sauteed fresh mushrooms and red onions on top.

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