- 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 g
- Saturated Fat:
- 5 g
- Carbs:
- 25 g
- Fibre:
- 5 g
- Cholesterol:
- 70 mg
- Protein:
- 29 g
- Sodium:
- 800 mg
