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 read more.
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
- Beef, Main Dishes