The Pioneer Woman Tasty Kitchen
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Mixed Greens with Oranges and Balsamic Steak

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Level: Easy

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Description

A salad seems simple—maybe even a bit of a cop-out, creatively speaking—but the flavors ended up complimenting each other so well. I was definitely pleased with the results, both in taste and beauty.

Ingredients

  • 1 whole Large Filet Mignon Or Small Flank Steak
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 whole Servings Of Mixed Greens
  • 5 whole Radishes
  • 2 whole Navel Oranges
  • 2 whole Blood Oranges
  • ¼ cups Gorgonzola (a Variety Of Blue Cheese)
  • _____
  • FOR THE DRESSING:
  • 3 Tablespoons Fresh Squeezed Orange Juice
  • 1-½ Tablespoon Olive Oil
  • ½ teaspoons Dijon Mustard
  • ¼ teaspoons Salt
  • ⅛ teaspoons Pepper

Preparation

Slice your choice of steak into strips. Combine the vinegar, mustard, salt, and pepper. Toss steak strips with the vinegar mixture. Let sit for 10-15 minutes.

Meanwhile, cut the peel off of the oranges all around the edges and slice the oranges into rounds. Thinly slice the radishes. Set aside.

For the dressing: combine the orange juice, oil, mustard, salt, and pepper. Whisk to combine. Set aside.

In a saute pan, heat the oil over medium high heat. Add the beef. Sear on either side, about 1-3 minutes per side. Remove from heat. Fill a dinner-sized plate with several handfuls of mixed greens. Top with sliced radishes, oranges, steak, and a sprinkling of cheese. Drizzle with dressing. Serves 2 as a main dish.

One Comment

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kristianna on 4.5.2010

I made a variation of this tonight for dinner after searching for–of all things–radishes. We didn’t have steak, so I used chicken thighs and added some rosemary to the marinade to help the chicken ‘stand up’ with its own flavors. I cooked the thighs whole on an electric grill, and I tossed the greens and radishes in the dressing before plating up this dish.

It was great!

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