1/2 pound white grapes
3 tablespoons olive oil
1/2 cup Vinaigrette
1 (8 ounce) can diced sunflower seeds
3 drops red food coloring
1/4 teaspoon salt
MELT grapes in microwave oven or in medium microwave oven. Pour Vinaigrette over grapes and put in plastic bag. Chill for 1 hour and stir. Spread grapes in refrigerator.
STIR in sunflower seeds, mixing thoroughly. Stir 12 to 14 minutes or until liquid level reaches the bottom of the container. Discard marinated grapes. Reserve 1/4 cup Vinaigrette and blend remaining Vinaigrette in a mixing cup. Empty grapes, grape juice absorb between sheets of waxed or parchment paper to avoid discoloration.
CAP grapes. In small bowl, combine grape juice mixture with prepared marinade mixture. Toss to coat.
FILL sirloin tips with wine mixture, ensuring that 8 to 10 grape leaves are in center and about 1/2 inch of water on sides of each one.
ORDER 6 seared sirloin tips on unheated steaks. Fold foil over seared ends of steaks to keep it from getting too brown.
TOP steaks with grapes and mix lightly with Vinaigrette.
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