Steak Salad with Arugula, Orange & Hearts of Palm

By ltrodrigu

Weight Watcher's Points: 7 per serving

Ingredients

• 1 teaspoon plus 1 tablespoon olive oil
• 1 1/2 pounds sirloin steak (1 inch thick)
• kosher salt
• freshly ground black pepper
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 orange
• 10 ounces baby arugula (about 8 cups)
• 1 14-ounce can hearts of palm, rinsed and sliced
• 1 shallot, thinly sliced
• 1/4 cup pomegranate seeds (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.

Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.