Mixed Greens with Oranges and Balsamic Steak

I had blood oranges for the first time a year or two ago. I loved them. I have always enjoyed citrus. Navel oranges, Cara Cara Oranges, Clementines, Mandarins, Lemons, Limes, Grapefruit. I enjoy them all and was glad to have yet another delicious fruit of citrus variety to eat. Plus, blood oranges are so pretty with their glossy red insides. And I’ve always been a fan of pretty things. Who wouldn’t be smitten by these beauties?


I haven’t ever been very accomplished at describing the subtleties of different flavors. I guess that is something I should work on developing. In the meantime, here’s what Sunkist has to say about what blood oranges taste like: “Take a bite and you’ll become a fan of the intense orange taste that hints of fresh raspberry.” That sounds about right. Who wouldn’t want to eat an orange that tastes like that?


When I saw a towering pyramid of blood oranges last week while at Sunflower Farmer’s Market, I knew they were destined to be made into something delicious and pretty for my blog. It needed to be something that would really showcase their beauty.

I decided on a salad with mixed greens, radishes, navel oranges, blood oranges, and steak. A salad seems simple – maybe even a bit of a cop-out creatively speaking – but the flavors ended up complimenting each other so well. I was definitely pleased with the results, both in taste and beauty.

Mixed Greens with Oranges and Balsamic Steak
a goodLife {eats} creation


  • 1 large filet mignon or 1 small flank steak
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • mixed salad greens
  • 5 radishes
  • 2 blood oranges
  • 2 navel oranges
  • 1/4 cup gorgonzola
  • 3 tablespoons fresh squeezed orange juice
  • 1 1/2 tablespoons olive oi
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Slice your choice of steak into strips. Combine the vinegar, mustard, salt, and pepper. Toss steak strips with the vinegar mixture. Let sit for 10-15 minutes.

Meanwhile, cut the peel off of the oranges all around the edges and slice the oranges into rounds. Thinly slice the radishes. Set aside. For the dressing: Combine the orange juice, oil, mustard, salt, and pepper. Whisk to combine. Set aside.

In a saute pan, heat the oil over medium high heat. Add the beef. Sear on either side, about 1-3 minutes per side. Remove from heat. Fill a dinner sized plate with several handfuls of mixed greens. Top with sliced radishes, oranges, steak, and a sprinkling of cheese. Drizzle with dressing. Serves 2 as a main dish.