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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

1 lb
top sirloin steak
500 g
1 tsp
each salt and pepper, divided
5 mL
1
grapefruit
0
1
orange
0
1 tbsp
white wine vinegar
15 mL
1
small garlic clove, minced
0
1 tsp
Ginger Seasoning Paste
5 mL
1 tsp
Dijon mustard
5 mL
1 tsp
honey
5 mL
1/4 cup
canola oil
60 mL
1 bag
baby spinach
312 g
1/2
large pomegranate, seeds only
0

Directions

Step 1
Season steak with 3/4 tsp (4 mL) each salt and pepper. Heat a lightly oiled heavy skillet on medium-high heat. Cook steak 5 to 6 min. per side for medium (or preferred doneness). Rest for 10 min., then slice thinly.
Step 2
Meanwhile, peel and segment grapefruit and orange over a bowl to capture any juice. Whisk 2 tbsp (30 mL) of the collected juice with the vinegar, garlic, ginger paste, mustard, honey and remaining salt and pepper until combined. Drizzle in oil while continuing to whisk.
Step 3
Toss spinach, fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with crusty bread, if desired.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
450
Fat:
25
Saturated Fat:
5
Carbs:
25
Fibre:
5
Sugar:
0
Cholesterol:
70 mg
Protein:
29
Sodium:
800 mg
Potassium:
0