Beet, Tangerine and Steak Salad


  • 12 ounces sirloin steak (thinly sliced)
  • Kosher salt
  • Black pepper
  • 2 tangerines or 4 clementines, plus 2 tablespoons juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • ½ small red onion (thinly sliced)
  • 1 (5 ounce) package baby arugula
  • 1 (15 ounce) can whole beets (drained and cut into wedges)


Season the steak with ¼ teaspoon each salt and pepper and broil to desired doneness, 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before cutting.

In a large bowl, whisk together the tangerine juice, vinegar, olive oil and a pinch each salt and pepper. Add the onion and toss to coat.

Cut the peel and white pith from the tangerines, then cut into rounds. Gently toss the arugula with the tangerines, beets, steak and vinaigrette.

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