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Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges

Real Simple NOVEMBER 2004

  • 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 orangesx97peeled, 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.

Nutritional Information

Amount per serving
  • Calcium: 104mg
  • Calories: 395
  • Calories from fat: 45%
  • Carbohydrate: 15g
  • Cholesterol: 73mg
  • Fat: 20g
  • Fiber: 2g
  • Iron: 3mg
  • Protein: 38mg
  • Saturated fat: 5g
  • Sodium: 653mg