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Thinly sliced steak placed on top of crisp greens makes for a refreshing and citrusy salad — try serving this at an outdoor party or picnic.
- 6 tablespoons olive oil
- ¼ cup cider vinegar
- ¼ cup orange juice
- 2 tablespoons minced fresh parsley
- 2 tablespoons honey
- 1 garlic clove, minced
- 1 teaspoon chile sauce
- ½ teaspoon salt
- 8 cups torn romaine
- ¾ pound cooked beef sirloin steak, sliced
- 2 cups sliced fresh strawberries
- 1 medium red onion, sliced
- One 11-ounce can mandarin oranges, drained
- 1 cup pecan halves, toasted
- ½ cup fresh goat cheese, crumbled
In a small bowl, whisk the first 8 ingredients; set aside. Divide romaine among four plates; top with steak, strawberries, onion, oranges, pecans, and cheese. Serve with vinaigrette.
Steak Salad with Shoyu Citrus Vinaigrette
Heat a cast iron skillet over high until very hot. Sprinkle steak with salt and ¼ tsp pepper and set aside. Add butter and swirl to coat skillet. Place steak in skillet and cook to desired degree of doneness, about 4 minutes per side for medium rare (or until internal temperature reaches 130°F). Move steak to a cutting board and brush on both sides with ½ tbsp Shoyu. Let rest 5 minutes.
While steak rests, whisk together remaining 3 tbsp shoyu, lemon zest and juice and remaining ¼ tsp pepper in a medium bowl. Slowly stream in oil, whisking constantly until thickened. Arrange lettuce and fennel on a large platter. Top with radishes. Thinly slice steak against the grain and arrange over salad. Add parmesan overtop steak. Sprinkle with chives and drizzle with ¼ c of dressing. Serve with remaining dressing.
Citrus-Spiked Steak Salad
Using a small, sharp knife, cut between the membranes of the orange, releasing the segments into a small bowl. Over a large bowl, squeeze the remaining membranes to release 1 to 2 tablespoons juice whisk in 2 tablespoons olive oil and the honey. Add the fennel and toss to coat season with salt and pepper.
Preheat a cast-iron skillet over medium-high heat. Rub the steak with the remaining 1 1/2 teaspoons olive oil and season with salt and pepper. Add to the skillet and cook, turning once, for 7 to 10 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing on an angle against the grain.
Meanwhile, in a large skillet of boiling, salted water, cook the asparagus until crisp-tender, 1 to 2 minutes drain. Thinly slice crosswise and stir into the fennel mixture. Add the romaine and the orange segments and toss. Divide the salad among 4 plates and top with the steak.
Steak & Citrus Salad
1. Season the steak with salt and pepper. Heat a large skillet over medium-high. Add 1 tbsp. oil. Sear the steak, turning once, until medium-rare, about 5 minutes per side. Transfer the steak to a cutting board to rest.
2. Lower heat to medium and add the shallots to the skillet. Cook, stirring frequently, until the shallots soften, about 2 minutes. Transfer the shallots to the cutting board with the steak.
3. In a medium bowl, whisk the remaining 4 tbsp. oil with the sherry vinegar and paprika season the dressing.
4. In a large bowl, toss the arugula, fennel, and half the dressing. Divide the salad among plates. Nestle the citrus into the salad. Season the citrus.
5. Thinly slice the steak against the grain. Top each salad with steak, shallots, and olives. Drizzle with the remaining dressing. Serve immediately.
Citrus Steak Salad - Recipes
Combine ingredients for the marinade in a food processor and pulse until smooth. In a small container, coat steak in marinate and set aside for at least an hour or refrigerate overnight.
Heat a medium-sized pan to high with a dash of EVOO and add the steak. Keep in mind, chili will fill the air as the spices may smoke. Cook steak to medium-rare by searing it for 2 minutes on each side. Once cooked, let meat rest for 5 minutes then slice against the grain.
In a medium bowl, mix together ingredients for the dressing and whisk until the EVOO emulsifies.
Halve your cherry tomatoes and put them in an air-tight container with pepper and apple cider vinegar. Add water until tomatoes are fully covered. Let sit for 6 hours to 2 days. Please note: These will enhance your salad’s flavors, but you can use plain cherry tomatoes too.
Plate by layering lettuces followed by red onion, pickled cherry tomatoes and steak slices. Cover with dressing to taste and top with basil.
The Recipe: Steak with Citrus and Avocado Salad
A delicious, healthy, winter steak and salad meal that is Paleo and Whole30 compliant
- 1/4 cup extra virgin olive oil
- 2 tablespoons good quality champagne vinegar
- 1 teaspoon grainy mustard
- 1 teaspoon honey (omit if Whole30)
- sea salt and pepper to taste
- 2 6 oz filet mignon steaks (about 1 1/2" thick)
- 2 tablespoons olive oil
- sea salt and pepper to taste
- 2 tablespoons chopped parsley (optional, for garnish)
- 1 small head butter leaf lettuce, torn by hand (about 3 cups)
- 1 ripe avocado, cut in half and sliced
- 1 small blood orange, peeled and sliced
- 2 tablespoons roasted salted pistachios, chopped
- 2 tablespoons pomegranate seeds
If possible remove steaks for fridge 30 minutes before cooking and set on counter, unwrapped, to come to room temp. Preheat oven to 450 degrees and place oven rack in center position
Whisk together dressing ingredients and set aside
Place an oven safe grill pan high heat for 4 minutes, while pan heats season both sides of steaks with sea salt and freshly ground pepper to taste
When pan is hot add olive oil to pan and turn heat to medium high. Carefully set steaks into pan (you should hear a pshhhhh sound) Sear first side for five minutes. Use tongs to turn steak and place pan in oven. Cook steaks for: 4-5 minutes-rare, 5-6 minutes- medium rare, 7-8 minutes medium well
Remove steaks and set on plate to rest for five minutes
Place lettuce on plates, toss with desired amount of dressing, arrange peeled orange slices and sliced avocados on plate, sprinkle with pistachios and pom seeds
Slice steak, place on plate and drizzle citrus and steak with remaining dressing. Garnish with parsley if desired and add more sea salt and pepper if necessary
- Author: Kristen Stevens
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 2 dinner servings 1 x
- Category: Salad
- Method: Stovetop
- Cuisine: Norht American
This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!
Mix oil, lime juice, honey, Seasoning and vinegar in medium bowl with wire whisk until well blended. Place steak in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette turn to coat well. Reserve remaining vinaigrette for the salad.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices. Arrange steak, orange sections and avocado slices over arugula on serving platter. Drizzle with reserved vinaigrette. Sprinkle with Salad Toppins.
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What’s with the White Caps?
In order to keep your local grocer stocked with delicious Florida’s Natural orange juice, we’ve moved from our signature orange-slice cap to an all-white cap. This temporary move is driven by our cap supplier streamlining production to meet increased demand during Covid-19. However, rest assured that the Florida’s Natural orange juice behind the white cap is the same delicious juice, made by Florida farmers, from only 100% Florida oranges.
We’ll return to our iconic orange-slice caps in just a few weeks, as soon as our supplier catches up with demand.
- 2 whole lobsters (1 3/4 pounds each)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
- 1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon finely grated shallot
- Coarse salt
- 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
- 1 large yellow tomato, halved and thinly sliced
- 2 teaspoons finely chopped fresh tarragon, plus more for garnish
Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.