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