Enjoy this delicious salad featuring roasted beets, oranges and grilled
steak tossed with arugula, goat cheese and tarragon
||Fresh Lemon Juice
||Ground Black Pepper
||12 oz. Beef Sirloin Flap Meat, Raw
||Red Beets, Cooked, Peeled, and Diced
||Arugula Lettuce Leaf
||Boston Bibb Lettuce
||Toasted Chopped Walnuts
||Chopped Fresh Tarragon
|Yield: 6 Servings
||Portion Size: 1 Serving
How to make this dish:
Combine mustard, lemon juice, vinegar, oils, salt and freshly ground black
pepper. Whisk well and set aside.
Season steak with salt and pepper and grill or pan sear until medium rare,
about 2 minutes on each side. Let rest about 10 minutes before slicing.
Meanwhile, peel and section oranges and set aside and mix together with
beets, arugula and Bibb lettuce. Drizzle with dressing and toss gently.
Plate salad and garnish with cheese, walnuts, tarragon and sliced steak.
Notes from the Chef:
Substitute sirloin flap meat with flank steak, flat iron steak or skirt
steak. Blood oranges can be swapped out for Valencia oranges.
38 grams of Protein
22 grams of Carbohydrates
40 grams of Total Fat
110 mg of Cholesterol
724 mg of Sodium
5.2 grams of Dietary Fiber
10.9 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!