Steak Salad with Orange-Honey Dressing

Winter is citrus time! I especially love eating clementines in the winter. I needed a quick meal and had some steak and clementines, so I decided to make this salad from the latest Everyday Food magazine. As always, good dressing usually makes the salad, and this combo of orange juice and honey worked well.

This recipe is for one, so make sure you increase quantities if more than one person is going to eat it.

Steak Salad with Orange-Honey Dressing
from Everyday Food


serves one

1 1/2 tsp. olive oil
1 eye of round steak, fat trimmed (4 ounces)
coarse salt and ground pepper
1 medium orange, peel and pith removed
1 Tbsp honey
1 small heart romaine lettuce, coarsely chopped
2 Tbsp thinly sliced red onion
1 small carrot, shaved with a vegetable peeler

1. In a small skillet, heat 1/2 tsp oil over medium-high. Pat steak dry; season with salt and pepper and cook until medium-rare, 6 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes. Thinly slice against the grain.

2. Working over a medium bowl, cut out orange segments, then squeeze 1 Tbsp juice from membranes. Whisk in honey and 1 tsp oil; season with salt and pepper. Add lettuce, onion, and carrot and toss to combine. Transfer salad to a plate and top with steak.