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 pepper
4 cups baby arugula
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.*
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.
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.
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.
Remove steak to cool for 7 minutes before slicing against the grain.
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.
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.
Top with thinly sliced sirloin and caramelized oranges. Enjoy!