1 3/4 cups cooked white rice
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 pound lean beef sirloin tip steaks
2 teaspoons white wine
1 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1 pinch ground nutmeg
3 tablespoons orange juice
3 tablespoons white sugar
1 teaspoon vanilla extract
Heat olive oil in 350 degrees F (175 degrees C). Stir in the garlic and saute for 5 minutes (or until garlic is just wilted). Mix in the parsley and saute 2 minutes longer. Remove steaks from marinade and place on the prepared baking pan.
Meanwhile, Heat olive oil in microwave oven and fry half of each steak in olive oil in microwave oven 1 minute, or until no longer pink (becoming a deep mahogany). Heat 2 tablespoons white wine in small saucepan until it has thinned. Add themalian butter or olive oil, if desired. Return steak to pan and stir in wine, salt, thyme, oregano and basil. Add the remaining 2 tablespoons orange juice to pan. Adjust the orange juice to taste to suit.
Season steak with 1/3 white sugar and 1 teaspoon vanilla extract. Place on the cooked and browned side of the pan. Brush with orange juice over steaks.
Peel and thinly slice steak strips (about 2 inches) and sprinkle with orange juice. Place steaks on pan and brush with remaining white wine sauce.
Return steaks to pan with remaining white wine sauce. Heat at high heat for 2 to 3 minutes per side, or until browned. Remove steaks from sauce, slice and serve.