Rosemary Beef Skewers with Winter Salad

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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.

 

Yields8 Servings
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)
1

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.

2

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.

3

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.

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

1

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.

2

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.

3

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.

Rosemary Beef Skewers with Winter Salad
IngredientsDirections