Citrus & Pomegranate Beef Salad

Prep time: 10min
Total time: 20min
Serves 4
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
100% Pure Canola Oil
60 mL
1 bag
Baby Spinach
312 g
1/2
large pomegranate, seeds only
0
ΒΌ of the recipe
calories
450
fat
25 g
saturated fat
5 g
carbs
25 g
protein
29 g
cholestrol
70 mg
fibre
5 g
sodium
800 mg
potassium
560 mg

Directions

  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.

  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.

  3. Toss spinach, fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with crusty bread, if desired.