Join our community of Solution Seekers!

Steak With Arugula and Orange Salad

Steak With Arugula, Orange, and Hearts Of Palm Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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).
By February, 2010

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 .

Quick Tip

Sirloin Steak
Sirloin is one of the most tender beef cuts. For best results, broil, grill, or pan-fry it.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.