1½ pounds hanger steak, center membrane removed and steak cut into 4 pieces
2 teaspoons dried oregano
2 bunches watercress, thick stems removed
1 tablespoon toasted sesame seeds
Fat 23g (6g saturated fat)
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.