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Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges

Photo: Cyd McDowell
Yield Makes 4 servings


  • 1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 medium red onion, cut into ½-inch slices
  • 1/3 cup balsamic vinegar
  • 1 bunch watercress, cleaned
  • 2 oranges—peeled, cut into rounds, and seeded

Nutrition Information

  • calcium 104 mg
  • calories 395
  • caloriesfromfat 45 %
  • carbohydrate 15 g
  • cholesterol 73 mg
  • fat 20 g
  • fiber 2 g
  • iron 3 mg
  • protein 38 mg
  • satfat 5 g
  • sodium 653 mg

How to Make It

  1. Place the steak on a large plate and sprinkle with the salt and pepper on all sides. In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm. Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes. Add the balsamic vinegar and cook 2 minutes more. In a large bowl, mix the watercress with the orange sections and the remaining olive oil. Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.