Steak With Arugula, Orange, and Hearts of Palm Salad
Serves 4
Hands-On Time:
20m
Total Time:
20m
Ingredients
- 1 teaspoon plus 1 tablespoon olive oil
- 1 1/2 pounds sirloin steak (1 inch thick)
- kosher salt and black pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 orange
- 2 bunches arugula, thick stems removed (about 8 cups)
- 1 14-ounce can hearts of palm, rinsed and sliced
- 1 shallot, thinly sliced
- 1/4 cup pomegranate seeds (optional)
Directions
- 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 and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.
- Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.
Quick Tip
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
Nutritional Information
- Per Serving
- Calories 316
- Protein 39g
- Carbohydrate 14g
- Sugar 7g
- Fiber 4g
- Fat 12g
- Sat Fat 3g
- Calcium 257mg
- Iron 6mg
- Sodium 647mg
- Cholesterol 63mg
What does this mean? See Nutrition 101.
Most Popular Recipes
Advertisement
