Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges

Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges Recipe
Photo: Cyd McDowell

Recipe from

Real Simple

Nutritional 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


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


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.


Cyd McDowell,

November 2004
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