Pan-Seared Top Sirloin with Balsamic Mustard Sauce
Arugula-Fennel Salad
Ingredients
- 1½ lb top sirloin steak
- 1 tsp garlic salt
- 1 tsp pepper
- 2 Tbsp avocado oil
- ¾ cup balsamic vinegar
- ⅓ cup Dijon mustard
Instructions
- Sprinkle steak with garlic salt and pepper. Cook steak in hot oil in a large nonstick skillet over medium heat 5 minutes per side or to desired doneness; remove from skillet, and keep warm.
- Add vinegar to skillet; cook 3 minutes or until reduced by half. Whisk in mustard.
- Slice steak across the grain; spoon sauce over steak.
Side Dish Ingredients
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 Tbsp pure maple syrup
- ½ tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- ¼ cup extra virgin olive oil
- 2 small fennel bulbs, very thinly sliced
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together lemon juice, lemon zest, syrup, mustard, salt, and pepper in a large bowl; whisk in oil until blended. Add fennel and arugula; toss.
Paleo Meal Plan
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