Steak Salad With Balsamic Onions and Oranges

0411beef-fry
Photo by Antonis Achilleos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Calories 45 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 73 mg
    • Sodium 653 mg
    • Protein 38 mg
    • Carbohydrate 15 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 104 mg

Place the steak on a large plate and sprinkle with salt and pepper on all sides.In a nonstick skillet, over high heat, heat 1 tablespoon of the oil. Add the steak and cook 4 to 5 minutes on each side for medium rare. Remove from pan and cover to keep warm.Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.Add the vinegar and cook 2 minutes more.In a large bowl, mix the watercress with the orange sections and the remaining 2 tablespoons oil.Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Ingredients

  1. Check 1 1/2 pounds sirloin steak, about 1 1/2 inches thick, cut into 2-inch cubes
  2. Check 2 teaspoons kosher salt
  3. Check 2 teaspoons freshly ground black pepper
  4. Check 3 tablespoons olive oil
  5. Check 1 medium red onion, cut into 1/2-inch slices
  6. Check 1/3 cup balsamic vinegar
  7. Check 1 bunch watercress, cleaned
  8. Check 2 oranges, peeled, cut into rounds, and seeded

Directions

  1. Place the steak on a large plate and sprinkle with salt and pepper on all sides.
  2. In a nonstick skillet, over high heat, heat 1 tablespoon of the oil. Add the steak and cook 4 to 5 minutes on each side for medium rare. Remove from pan and cover to keep warm.
  3. Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
  4. Add the vinegar and cook 2 minutes more.
  5. In a large bowl, mix the watercress with the orange sections and the remaining 2 tablespoons oil.
  6. Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.