Rating: 4 stars
50 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 0

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Credit: Romulo Yanes

Recipe Summary

total:
20 mins
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook the steak 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, remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

  • 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.

  • Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds (if using).

Nutrition Facts

316 calories; protein 39g; carbohydrates 14g; sugars 7g; fiber 4g; fat 12g; saturated fat 3g; calcium 257mg; iron 6mg; sodium 647mg; cholesterol 63mg.
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