2 Serves
25 Mins
In a small bowl, combine the diced orange segments and salsa ingredients. Season with a pinch of salt and pepper, then cover and set aside at room temperature to allow flavors to meld.
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Vitamin K
92 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
288 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
439 mg / 1,250 mgPotassium
1719 mg / 4,700 mgSodium
1165 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
22 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
Pat the steaks dry with paper towels to ensure a good sear. In a small bowl, mix the paprika, coriander, and black pepper, then rub the mixture evenly over both sides of the steaks.
Heat a frying pan over medium-high heat with olive oil. Once hot, sear the steaks for approximately two minutes per side until caramelized but still pink in the center.
Remove the steaks from the pan, season with salt, and tent loosely with aluminum foil. Let them rest for five minutes to allow the juices to redistribute.
Slice the steaks thinly against the grain, arrange on a platter, and top with the prepared orange salsa and any accumulated juices.
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