Steak with Lentil and Grapefruit Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Prep this salad 2 days in advance and store in the fridge.
Ingredients
1 sirloin steak
kosher salt
Pepper
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. honey
1/4 medium red onion
1 can lentils
1/4 small red cabbage
1/2 c. roughly chopped fresh flat-leaf parsley
2 red grapefruits
4 c. arugula
Instructions
Line a broiler-proof rimmed baking sheet with foil. Place the steak on the prepared pan and season with 1/4 teaspoon each salt and pepper. Broil to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before cutting into 1-inch pieces.
Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, honey, and 1/4 teaspoon each salt and pepper; stir in the onion. Add the lentils, cabbage, and parsley and toss to combine.
Cut away the peel and white pith from the grapefruits; halve and thinly slice. Fold the grapefruit, arugula, and steak into the salad.
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