Grilled Steak and Grapefruit Watercress Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet :
Ingredients
Marinade
1/2 cup (125 mL) grapefruit juice, with pulp, and soy sauce
2 cloves garlic, minced
2 tbsp (30 mL) orange rind
1 tsp (5 mL) hot horseradish
1/2 tsp (2.5 mL) dried thyme, dried basil, black pepper
1 10-oz (300 g) sirloin steak, fat trimmed
1 large grapefruit, thickly sliced crosswise
Dressing
1/4 cup (50 mL) grapefruit juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) finely chopped grapefruit rind
1 tsp (5 mL) balsamic vinegar, Worcestershire sauce, Dijon mustard
1/2 tsp (2.5 mL) black pepper
2 cloves garlic, minced
Salad
4 cups (1 L) watercress
8 cherry tomatoes
Directions
This is a delicious, tangy salad that, if served for two, is truly a meal in itself.
To prepare steak and grapefruit: In a bowl, whisk together the grapefruit juice, soy sauce, garlic, orange rind, horseradish, thyme, basil, and pepper. Set aside 3 tbsp of the marinade. Marinate steak, covered and refrigerated, for at least 2 hours. When ready, grill or broil the steak 8 minutes for rare and 15 minutes for well-done, occasionally basting with the reserved marinade. Slice and set aside. Meanwhile, grill or broil the grapefruit slices until browned. Remove and let cool.
To make the dressing: In a small mixing bowl, combine the grapefruit juice, oil, rind, vinegar, Worcestershire sauce, Dijon mustard, black pepper and garlic; mix well.
To put together the salad: On a platter, arrange watercress, grapefruit slices and tomatoes. Top with beef slices; drizzle with dressing. Serve immediately.
Makes 2 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:642
