Spinach and Sirloin Salad with Spicy Citrus Dressing – End of Summer Series, Day Seven

Spinach and Sirloin Salad with Spicy Citrus Dressing is a delightfully hearty summer salad. Serve with warm, crusty buttered French bread and ice cold watermelon slices – PERFECT!


  • 1 lb. top sirloin steak
  • Salt and pepper to taste
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 grapefruit
  • 1 orange
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 dash salt and pepper to taste
  • ¼ cup good light olive oil
  • 10 oz. fresh baby spinach – washed, well-drained and chilled
  • Wash, drain (removing as much water as possible) and refrigerate.


Cook the steak

  1. Sprinkle salt and pepper on both sides of steak.
  2. Place 2 tablespoons cooking oil in a heavy skillet over medium-high heat.
  3. Carefully place the steak in sizzling hot oil and sear on both sides quickly.
  4. Flip again and cook each side for 4 to 5 more minutes or until steak is done to your preference.
  5. Remove steak from pan and place on a cutting board – let it rest for 10 minutes.

While the steak is resting, prepare the salad dressing.

  1. Peel the grapefruit and orange with a very sharp knife (remove as much pith as possible).
  2. Segment the fruit over a large bowl to save the juices that are released – place the segments in another bowl and set aside.
  3. To the juices, add vinegar, garlic, ginger, mustard, honey, plus salt and pepper to taste.
  4. Whisk mixture until combined.
  5. Continue whisking and slowly drizzle oil into the mixture.

Make the salad

  1. Remove spinach from frig and break into pieces.
  2. Slice the steak into very thin slices – cutting against the grain and at a diagonal.
  3. Prepare the salad by tossing the spinach, fruit, and dressing together.
  4. Divide evenly on four dinner plates.
  5. Top with steak and serve immediately.

Serves 4


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