Beef and Orange Salad on Spring Greens

This unconventional pairing of beef and orange is fresh and delicious. Serve the hearty steak salad with warmed crusty rye or whole grain rolls.

1 (1-lb.) beef top sirloin steak (1 inch thick)
2 teaspoons grated orange peel
3/4 teaspoon garlic salt
1/4 teaspoon pepper, plus additional for garnish if desired
8 cups mixed salad greens
1 navel orange, peeled, separated into segments, segments halved
2 thin slices red onion, separated into rings
1/4 cup purchased light vinaigrette or Italian salad dressing

1. Heat broiler. Sprinkle steak with orange peel, garlic salt and 1/4 teaspoon of the pepper, pressing to adhere. Broil 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice.

2. Meanwhile, combine greens, orange segments and onion in large bowl. Drizzle with vinaigrette; toss lightly. Serve steak over salad. Sprinkle with remaining pepper.

4 (2-cup) servings

PER SERVING: 250 calories, 7 g total fat (2 g saturated fat), 32 g protein, 14 g carbohydrate, 75 mg cholesterol, 445 mg sodium, 4 g fiber

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