Steak With Arugula and Orange Salad

Steak With Arugula, Orange, and Hearts Of Palm Salad
 Romulo Yanes
Serves 4
preparation
20
minutes
cooking
20
minutes

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

  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).
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories 316
  • Protein 39 g
  • Carbohydrate 14 g
  • Sugar 7 g
  • Fiber 4 g
  • Fat 12 g
  • Sat Fat 3 g
  • Calcium 257 mg
  • Iron 6 mg
  • Sodium 647 mg
  • Cholesterol 63 mg
What does this mean? See Nutrition 101.