Citrus Steak Salad<< Back to list

Beef, Main Dish, Salad, Side Dish
4New York strip steaks (4-6 oz each)
Coarse salt and ground pepper
2navel oranges, peel and pith removed
2tbspvegetable oil, such as safflower
1tspfresh ginger, peeled and finely grated
1headromaine lettuce, cored and cut into bite-size pieces
1small red onion, halved and thinly sliced
4carrots, cut into matchsticks
  1. Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
  2. Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

4 servings

  • The carrots were a little overwhelming so next time I'll probably just add 2 or 3.
    [Carolyn Plocher - 2011-03-03 12:41:05]

Sweet with a little bite to it

Carolyn Plocher

Mar 3, 2011

Mar 3, 2011

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