Recipe of the Week
Recipe of the Week: Steak With Arugula, Orange, and Hearts of Palm Salad
Saturday, January 09, 2010
Who doesn't love a recipe that's simple to make, delicious and low calorie? Here's our new favorite...
Serves 4 Hands-On Time: 20m Total Time: 20m
Ingredients
* 1 teaspoon plus 1 tablespoon olive oil
* 1 1/2 pounds sirloin steak (1 inch thick)
* kosher salt and black pepper
* 1 tablespoon red wine vinegar
* 2 teaspoons Dijon mustard
* 1 orange
* 2 bunches arugula, thick stems removed (about 8 cups)
* 1 14-ounce can hearts of palm, rinsed and sliced
* 1 shallot, thinly sliced
* 1/4 cup pomegranate seeds (optional)
Directions
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.
By Sara Quessenberry, Real Simple, February 2010
realsimple.com
Serves 4 Hands-On Time: 20m Total Time: 20m
Ingredients
* 1 teaspoon plus 1 tablespoon olive oil
* 1 1/2 pounds sirloin steak (1 inch thick)
* kosher salt and black pepper
* 1 tablespoon red wine vinegar
* 2 teaspoons Dijon mustard
* 1 orange
* 2 bunches arugula, thick stems removed (about 8 cups)
* 1 14-ounce can hearts of palm, rinsed and sliced
* 1 shallot, thinly sliced
* 1/4 cup pomegranate seeds (optional)
Directions
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.
By Sara Quessenberry, Real Simple, February 2010
realsimple.com
