Citrus & Pomegranate Beef Salad
Prep Time
Serves
Cooking Mode
1 lb top sirloin steak
1 tsp each salt and pepper, divided
1 grapefruit
1 orange
1 tbsp white wine vinegar
1 small garlic clove, minced
1 tsp Ginger Seasoning Paste
1 tsp Dijon mustard
1 tsp honey
¼ cup canola oil
1 bag baby spinach
½ large pomegranate, seeds only
1 lb top sirloin steak
1 tsp each salt and pepper, divided
1 grapefruit
1 orange
1 tbsp white wine vinegar
1 small garlic clove, minced
1 tsp Ginger Seasoning Paste
1 tsp Dijon mustard
1 tsp honey
¼ cup canola oil
1 bag baby spinach
½ large pomegranate, seeds only
Directions
1Season 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.
2Meanwhile, 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.
3Toss spinach, fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with crusty bread, if desired.
Disclaimer
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Personal Note
Personal Note
