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Citrus and Steak Salad

Juicy orange and grapefruit segments brighten a steak salad for a lightened up winter meal.


orange and grapefruit slices with slices of steak on top of baby spinach salad
Citrus and Steak Salad

We’re celebrating citrus this month: oranges, grapefruits, lemons, and limes are in season, and they are wonderful. These fruits add a little sunshine to my February. My frame of mind instantly brightens when the perfume of a sliced lemon hits my nose.

 

While fresh citrus is perfect for fruit salads such as my Sexy Citrus Fruit Salad and baking, including my Orange and Cranberry Quick Bread, it can be a welcome addition to a savory recipe, too. For example, the acidity of an orange and grapefruit cuts through a rich steak in this week’s recipe, Citrus and Steak Salad. It’s a winning combination that will set your mind toward warmer days ahead (something I need today as I watch a heavy snow fall outside my office window).

 

To make Citrus and Steak Salad, which yields four servings, you’ll need these ingredients:

  • 1½ pounds flat iron steak

  • 2 cups Citrus Balsamic Vinaigrette, divided (recipe below)

  • ½ cup orange segments

  • ½ cup grapefruit segments

  • 2 quarts baby spinach

  • ½ cup red onion, thinly sliced

  • ½ cup cherry tomatoes, halved

  • ½ cup radish, thinly sliced

  • ½ cup cucumber, thinly sliced

  • ½ cup crumbled goat cheese

 

Directions and ingredients for Citrus Balsamic Vinaigrette

  • ½ cup freshly squeezed orange juice

  • 2 teaspoons orange zest

  • ¼ cup lemon juice

  • ½ cup balsamic vinegar

  • 2 tablespoons honey

  • 2 teaspoons garlic, minced

  • 1 tablespoon Dijon mustard

  • 1½ cups olive oil

  • Salt and pepper to taste

 

Combine orange juice, tangerine juice, orange zest, lemon juice, balsamic vinegar, honey, garlic, and Dijon mustard. Slowly drizzle in olive oil while whisking vigorously. Add salt and pepper according to your taste.


What’s a flat iron steak?

 

A flat iron steak 1998 comes from shoulder of the animal. Yields a rich, beefy flavor. Also known as butcher’s steak it has gained popularity because it eats like an expensive cut while going easy on your budget (price near me, about $12 per pound). If it’s not in your meat case, ask your butcher to cut one for you. However, substitutes for a flat iron could be a skirt steak or flank steak. Sirloin steak is also comparable in price to a flat iron.

 

Directions for Citrus and Steak Salad

 

Place flatiron steak in container and add 1 cup citrus balsamic vinaigrette. Marinate in refrigerator at least 30 minutes or up to 3 hours.

 

Heat grill (or grill pan) to medium-high heat. Grill steak to medium-rare or medium. Remove from heat and rest 5 minutes before slicing thinly.

 

In large mixing bowl, combine orange segments, grapefruit segments, baby spinach, red onion, cherry tomatoes, radish, and cucumber. Add remaining citrus balsamic vinaigrette, as desired, and toss well to combine.

 

To serve, divide salad and sliced steak among four plates and top with crumbled goat cheese. I also like to add a slice or two of crusty bread or warm garlic bread to round out the meal.


Citrus and Steak Salad is a nice switch from winter braises and stews. Give the recipe a try and let me know how it worked for you!


My citrus celebration continues next week with a sweet dessert for you, so stay tuned.

 


About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

 

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