Seared Beef Sirloin with Pomegranate Salsa

Pomegranates and beef? The combo may seem odd, but here it’s a match made in heaven. You’ll love the contrast of the crunchy salsa with the meatiness of sirloin. Shorten prep time by purchasing ready-to-use pomegranate seeds, sold in the produce section.

BEEF
1 (1-lb.) boneless beef sirloin steak
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon canola oil

SALSA
1 cup chopped fennel
3/4 cup pomegranate seeds
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
2 teaspoons sugar
1/8 teaspoon salt
1 medium avocado, chopped

1. Sprinkle steak with garlic powder, pepper and 1/4 teaspoon salt. Heat oil in large nonstick skillet over medium-high heat until hot. Cook beef 6 to 8 minutes for medium-rare, turning once. Let stand 5 minutes before thinly slicing.

2. Meanwhile, combine all salsa ingredients, except avocado, in small bowl; gently stir in the avocado. Serve with steak.

4 servings

PER SERVING: 305 calories, 13.5 g total fat (2.5 g saturated fat), 31.5 g protein, 16 g carbohydrate, 75 mg cholesterol, 275 mg sodium, 5 g fiber


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