Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub
A Steak Salad with Oranges is a refreshing and vibrant dish that combines the rich flavors of flatiron steak with the citrusy sweetness of oranges.
- 15 oz sirloin steak (sliced into 1/2 inch thick slices, all visible fat removed)
- 2 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- 2 cloves garlic (minced)
- 1 tsp dried rosemary
- 1 tsp Kosher Salt
- 1/2 tsp black pepper
- 8 cups baby spinach
- 2 whole oranges (segmented)
- 1/2 small red onion (sliced)
- 1/2 cup shelled edamame
- 1/3 cup balsamic vinegar (for the dressing)
- 1 tbsp Dijon Mustard (for the dressing)
- 1 clove garlic (minced, for the dressing)
- 1 tsp honey (for the dressing)
- 1/4 cup Extra Virgin Olive Oil (for the dressing)
- 1/2 tsp Kosher Salt (for the dressing)
Preparation:
In a bowl, whisk together two tablespoons olive oil,
balsamic vinegar, minced garlic, dried rosemary, kosher salt, and black pepper
to create the steak marinade.
Place the steak in a shallow dish and pour the marinade over
it. Ensure the steak is coated evenly.
Let the steak marinate in the refrigerator for at least 30
minutes.
While the steak marinates, make the dressing. In a small
bowl, whisk the balsamic vinegar, mustard, garlic, honey, and seasoning.
Continue whisking and slowly add the olive oil and whisk until the dressing is
emulsified.
Preheat the grill to high heat and heat the remaining one
tablespoon of oil.
Remove the steak from the marinade and cook for
approximately 4–5 minutes.
In a large salad bowl, combine spinach, oranges, red onions,
and edamame. Drizzle half the dressing on the salad and toss to coat. (Reserve
remaining dressing for another use.)
Arrange the steak on top of the salad.
Blessed be… and happy cooking!