Steak With Arugula and Orange Salad

steak-arugula-salad
Photo by  Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 316 calories
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 63 mg
    • Sodium 647 mg
    • Protein 39 g
    • Carbohydrate 14 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 257 mg

Ingredients

  1. Check 1teaspoon plus 1 tablespoon olive oil
  2. Check 1 1/2pounds sirloin steak (1 inch thick)
  3. Check kosher salt and black pepper
  4. Check 1tablespoon red wine vinegar
  5. Check 2teaspoons Dijon mustard
  6. Check 1 orange
  7. Check 2 bunches arugula, thick stems removed (about 8 cups)
  8. Check 1 14-ounce can hearts of palm, rinsed and sliced
  9. Check 1 shallot, thinly sliced
  10. Check 1/4cup pomegranate seeds (optional)

Directions

  1. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the steak to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  3. Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  4. Cut away the peel and pith of the orange. Working over the vinaigrette bowl, cut out the orange segments, adding them to the bowl as you go.
  5. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds (if using).