Top Sirloin

Arugula Steak Salad with Caramelized Oranges and Rose Vinaigrette

Rose shallot vinaigrette brings together all the flavors in this fresh spring salad.

Cook time: 30min. total

PREP: 10min. | ACTIVE: 20min.

Arugula Steak Salad with Caramelized Oranges and Rose Vinaigrette
SERVING SIZE: 2-4 DIFFICULTY: Medium
April 26, 2018 Gluten-Free
Paleo
April 26, 2018 SERVING SIZE: 2-4 DIFFICULTY: Medium Gluten-Free Paleo Whole30 #eatpre
Arugula Steak Salad with Caramelized Oranges and Rose Vinaigrette

FOR THIS RECIPE WE USED:

Top Sirloin - 8 oz. Beef Steaks

Top Sirloin - 8 oz. Beef Steaks
2 x 8 oz. Sirloin steaks (2ct box) 8 x 8 oz. Sirloin steaks (8ct box)

 

Ingredients

  • 1 Pre Brands Top Sirloin Steak, 10 minutes out of fridge and patted dry
  • 1/2 tsp sea salt
  • 1 tsp grapeseed oil (or other high heat oil)
  • 2 blood oranges (other citrus will also work
  • 1 white rose or 12 rose petals
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1/2 cup mint leaves, 1/4 cup chopped
  • 1 shallot, minced
  • pinch of salt and pinch of pepepr
  • 4 cups baby arugula

Instructions

  1. Preheat skillet to medium high. Salt steak on both sides. Oil steak on both sides. Place in hot skillet. For medium-rare cook 8.5-9 minutes on each side. Or until internal temperature is 105-115.*
  2. While steak is cooking, prepare salad dressing. Layer rose petals on top of each other and slice 1/2 into strips and 1/2 finely chopped. 
  3. Supreme oranges: Cut off top and bottom of orange, and start to slice away peel without leaving any white pith. Do this by setting the orange on it's bottom and starting at the top slice away strips from top to bottom leaving no pith and exposing the orange segment. Do this until orange is completely peeled and no white remains. Over a bowl, start to slice into orange segments with a sharp knife. (Do this over the bowl so you can catch any juices. This will be used in salad dressing.) Make small incisions on either side of white membrane holding segments together. This will release segments with no white membrane and create beautiful citrus jewels! Set these aside for searing. 
  4. For the dressing, whisk together the orange juice collected from supreme step, olive oil, vinegar, shallot, chopped mint, and chopped rose petals. Taste and season with salt and pepper. 
  5. Remove steak to cool for 7 minutes before slicing against the grain. 
  6. While resting place orange sliced into steak pan with all the juices. Sear on both sides for 3 minutes until caramelized. It's okay if they fall apart a bit. 
  7. Assemble salad: toss 1-2 cups of arugula with 1 tbsp of dressing. Place in bowl and sprinkle with torn mint and sliced rose petals.
  8. Top with thinly sliced sirloin and caramelized oranges. Enjoy! 
Arugula Steak Salad with Caramelized Oranges and Rose Vinaigrette

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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