Steak Salad With Balsamic Onions and Oranges
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 1 1/2 pounds sirloin steak, about 1 1/2 inches thick, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons olive oil
- 1 medium red onion, cut into 1/2-inch slices
- 1/3 cup balsamic vinegar
- 1 bunch watercress, cleaned
- 2 oranges, peeled, cut into rounds, and seeded
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 395Calories From Fat 45%
- Calcium 104mg
- Carbohydrate 15g
- Cholesterol 73mg
- Fat 20g
- Fiber 2g
- Iron 3mg
- Protein 38mg
- Sat Fat 5g
- Sodium 653mg
What does this mean? See Nutrition 101.
Quick Tip
For neat, clean orange rounds, cut both ends off an orange with a sharp serrated knife. Sit the orange on one flat end and
slice off the remaining peel, following the curve of the fruit, from top to bottom. Slice as desired.
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