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Steak and Spring Greens with Orange Curry Vinaigrette

Recipe categories:   Filet Mignon  |  Steaks  |  Lighter Options
  • 20 min
    Prep Time
  • 10 min
    Cook Time
  • 4
Steak and Spring Greens
For a healthy salad with tangy flavor, try this recipe for Omaha Steaks Beef Tenderloin steaks served with spring salad greens and topped with orange segments, onion, and roasted almonds and coconut. Drizzle with a made-from-scratch orange curry vinaigrette for a taste you'll come back to often.
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  • 1 pound Omaha Steaks Beef Tenderloin Steaks
  • 2 tablespoons sliced almonds
  • 2 tablespoons sweetened shredded coconut
  • 1 package (10 ounces) mixed spring salad greens (about 8 cups)
  • 1 cup chopped orange segments
  • 1/4 cup thin red onion slivers
Orange Curry Vinaigrette:
  • 1/4 cup fresh orange juice
  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  1. In a large nonstick skillet, dry-roast the almonds and coconut over medium-high heat for 2 minutes, or until light golden brown, stirring constantly.
  2. Remove from the skillet and set aside.
  3. Reheat the skillet over medium heat.
  4. Place the steaks in the skillet.
  5. Cook for 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
  6. Let stand for 5 minutes.
  7. Meanwhile, prepare the vinaigrette.
To serve, carve the steaks into slices. Place the spring salad greens on a large platter. Arrange the orange segments, onion, and beef on top. Sprinkle with the almonds and coconut. Serve with the vinaigrette.

Recipe courtesy of The Beef Checkoff
Nutrition Facts
Total Fat11g
Saturated Fat4g
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