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Mixed Greens with Oranges and Balsamic Steak
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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.
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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!