1 1\/2 lb. sirloin steak, about 1 \u00bd inches thick, cut into 2-inch cubes
\n2 tsp. kosher salt
\n2 tsp. freshly ground black pepper
\n3 T. olive oil
\n1 medium red onion, cut into \u00bd-inch slices
\n1\/3 C. balsamic vinegar
\n1 bunch watercress, cleaned
\n2 oranges\u2014peeled, cut into rounds, and seeded<\/p>\n
Place the steak on a large plate and sprinkle with the salt and pepper on all sides. In a large nonstick skillet, over high heat, heat 1 T. of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm. Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes. Add the balsamic vinegar and cook 2 minutes more. In a large bowl, mix the watercress with the orange sections and the remaining olive oil. Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.<\/p>\n
Yield: 4 servings
\nCalories: 395
\nFat: 20g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. sirloin steak, about 1 \u00bd inches thick, cut into 2-inch cubes 2 tsp. kosher salt 2 tsp. freshly ground black pepper 3 T. olive oil 1 medium red onion, cut into \u00bd-inch slices 1\/3 C. balsamic vinegar 1 bunch watercress, cleaned 2 oranges\u2014peeled, cut into rounds, and seeded Place the steak on a large plate and sprinkle with the salt and pepper on all sides. In a large nonstick skillet, over high heat, heat 1 T. of…<\/p>\n