Beet, Tangerine and Steak Salad

Name: Beet, Tangerine and Steak Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 oz. sirloin steak, thinly sliced; kosher salt; Black pepper; 2 tangerines or 4 clementines, plus 2 tbsp. juice; 1 tbsp. white wine vinegar; 1 tbsp. olive oil; 1/2 small red onion, thinly sliced; 1 5-oz. package baby arugula; 1 15-oz. can whole beets, drained and cut into wedges

By Cat CoraPublished: Jan 26, 2016

Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth

Yields:

Prep Time:

20 mins

Total Time:

20 mins

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You don't have to cut red meat from your diet: Portions and leaner cuts are key. Pairing steak with oranges and beets helps keep this salad light and refreshing, yet totally satisfying.

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Ingredients

Directions

1. Step 1Season the steak with 1/4 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before cutting.
2. Step 2In a large bowl, whisk together the tangerine juice, vinegar, olive oil and a pinch each salt and pepper. Add the onion and toss to coat.
3. Step 3Cut the peel and white pith from the tangerines, then cut into rounds. Gently toss the arugula with the tangerines, beets, steak and vinaigrette.

From: Woman's Day US

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