Citrus & Pomegranate Beef Salad

Prep time: 10min

Total time: 20min

Serves 4

Ingredients
Nutritional Information

1 lb

top sirloin steak

500 g

1 tsp

each salt and pepper, divided

5 mL

grapefruit

orange

1 tbsp

white wine vinegar

15 mL

small garlic clove, minced

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

¼ 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.