Name: Rosemary Beef Skewers with Winter Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: ⅓ cup (75 mL) pomegranate juice; ⅓ cup (75 mL) canola oil; 3 tbsp (45 mL) maple syrup; 3 tbsp (45 mL) red wine vinegar; ½ tsp (2 mL) Dijon mustard; ½ tsp (2 mL) grated orange zest; ¾ tsp (4 mL) minced fresh rosemary leaves; 1 lb (500 g) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips; 4 oranges, peel cut off; 1 cup (250 mL) halved, red seedless grapes; 1 can, (14 oz/398 mL), beets, drained, rinsed and quartered; 8 cups (2 L) mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce; ½ cup (125 mL) chopped toasted salted or tamari almonds; Salt and pepper (optional)

APPETIZER BITES: Make many small skewers of meat and serve with the salad in a cocktail glass or on a bread and butter plate for tapas-style dining. The salad includes vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.
8 Minutes

CategorySalad, AppetizerDifficultyBeginner

Yields1 Serving

Prep Time30 minsCook Time10 minsTotal Time40 mins

⅓ cup (75 mL) pomegranate juice

⅓ cup (75 mL) canola oil

3 tbsp (45 mL) maple syrup

3 tbsp (45 mL) red wine vinegar

½ tsp (2 mL) Dijon mustard

½ tsp (2 mL) grated orange zest

¾ tsp (4 mL) minced fresh rosemary leaves

1 lb (500 g) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips

4 oranges, peel cut off

1 cup (250 mL) halved, red seedless grapes

1 can, (14 oz/398 mL), beets, drained, rinsed and quartered

8 cups (2 L) mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce

½ cup (125 mL) chopped toasted salted or tamari almonds

Salt and pepper (optional)

Whisk pomegranate juice, oil, maple syrup, vinegar, mustard and orange zest in large bowl. Remove 1/4 cup (50 mL) of dressing to shallow container; stir in rosemary and add beef strips, tossing to coat. Let stand at room temperature for 15 minutes or refrigerate for up to 4 hours.

Meanwhile working over large bowl with dressing, cut oranges into segments, letting any juice release into dressing. Add segments, grapes and beets to dressing; toss to coat.

Thread beef strips onto 16 skewers. Broil or grill until just pink in the centre, about 4 minutes per side. Gently toss greens with dressing mixture and almonds. Season with salt and pepper, if desired.

Good source of iron (22% DV) and excellent source of zinc (37% DV) and vitamin C (78% DV), 9% DV sodium.

Ingredients

⅓ cup (75 mL) pomegranate juice

⅓ cup (75 mL) canola oil

3 tbsp (45 mL) maple syrup

3 tbsp (45 mL) red wine vinegar

½ tsp (2 mL) Dijon mustard

½ tsp (2 mL) grated orange zest

¾ tsp (4 mL) minced fresh rosemary leaves

1 lb (500 g) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips

4 oranges, peel cut off

1 cup (250 mL) halved, red seedless grapes

1 can, (14 oz/398 mL), beets, drained, rinsed and quartered

8 cups (2 L) mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce

½ cup (125 mL) chopped toasted salted or tamari almonds

Salt and pepper (optional)

Directions

Meanwhile working over large bowl with dressing, cut oranges into segments, letting any juice release into dressing. Add segments, grapes and beets to dressing; toss to coat.

Rosemary Beef Skewers with Winter Salad

Ingredients Directions

Rosemary Beef Skewers with Winter Salad

Ingredients

Directions

Notes

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