Rating: 4.5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings


Credit: Johnny Miller

Recipe Summary test

20 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane over a large bowl to release the juice. (You’ll need 3 tablespoons.)

  • Toss the juice with the onion, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Let sit, tossing occasionally, until the onion has softened, 10 minutes (and up to 1 hour).

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.

  • Just before serving, add the watercress, grapefruit segments, sesame seeds, wilted onion, and the remaining 2 tablespoons of oil and toss to coat.

  • Serve the steak with the grapefruit salad, sprinkled with the sesame seeds.

Nutrition Facts

420 calories; fat 23g; cholesterol 60mg; sodium 590mg; protein 39g; carbohydrates 14g; sugars 9g; fiber 2g; iron 1mg; calcium 99mg.