Steak and chimichurri with Satsuma orange and winter greens salad
Escarole, a leafy green chicory, has a delicately bitter flavor and a slightly crunchy texture that makes it one of our favorite winter vegetables. It’s incredibly versatile, we use it in soups and braises, as well as in simple salads like this one made with arugula and sweet-tart satsuma.
- 2 ounces walnuts
- 2 sirloin steaks
- 3-4 satsuma oranges
- 4 ounces escarole
- 2 ounces arugula
- Salad dressing base (maple syrup - cinnamon - coriander - sherry vinegar)
- 1 lime
- Fresh parsley
- Fresh cilantro
- Chimichurri base (cumin - sweet paprika - granulated garlic)
Toast the walnuts
Prep the salad
- Peel the orange and cut into ½-inch-thick rounds and then into half moons.
- Tear the escarole leaves into 2-inch pieces.
Make the chimichurri
- Zest and juice the lime.
- Finely chop the parsley leaves.
- Finely chop the cilantro leaves.
Cook the steaks
- Season the steaks on both sides with salt and pepper.
Assemble and serve
Toss the salad ingredients with the salad dressing and walnuts, and serve alongside the steaks.
Nutrition per serving: Calories: 740, Protein: 41 g, Total Fat: 51 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 16 g, Saturated Fat: 8 g, Cholesterol: 90 mg, Carbohydrates: 33 g, Fiber: 8 g, Added Sugar: 6 g, Sodium: 610 mg