Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.
The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and
- 1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons olive oil
- 1 medium red onion, cut into ½-inch slices
- 1/3 cup balsamic vinegar
- 1 bunch watercress, cleaned
- 2 oranges—peeled, cut into rounds, and seeded
- Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
- In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
- Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
- Add the balsamic vinegar and cook 2 minutes more.
- In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
- Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.
NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg
- Main Dishes, Beef