Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth
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.
sirloin steak, thinly sliced
tangerines or 4 clementines, plus 2 tbsp. juice
white wine vinegar
small red onion, thinly sliced
5-oz. package baby arugula
15-oz. can whole beets, drained and cut into wedges
- Season 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.
- In 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.
- Cut the peel and white pith from the tangerines, then cut into rounds. Gently toss the arugula with the tangerines, beets, steak and vinaigrette.
PER SERVING 225 CAL, 10 G FAT (3 G SAT FAT), 55 MG CHOL, 336 MG SOD, 20 G PRO, 14 G CAR, 3 G FIBER