Rosemary Beef Skewers with Winter Salad
Main Dish
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
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.