Grilled sirloin with orange and fennel salad

Serves 4 - Gluten free

4 SmartPoints®


  • 1  medium navel orange
  • 1 1/2  cup baby arugula
  • 1/2  thinly sliced fennel
  • 1  thinly sliced shallot
  • 4  tsp red-wine vinegar
  • 1 1/2  tsp extra-virgin olive oil
  • 1  tsp Dijon mustard
  • 4 oz  lean trimmed sirloin steak
  • pinch  of salt
  • pinch  of pepper
  • cooking spray


  1. Peel and section a medium navel orange over a bowl to catch the juice. Squeeze juice from membrane into bowl; discard membrane.
  2. Add 1 ½ cup baby arugula, ½ cup thinly sliced fennel, 1 thinly sliced shallot, 4 tsp red-wine vinegar, 1 ½ tsp extra-virgin olive oil, and 1 tsp Dijon mustard to bowl, toss to coat.
  3. Season 4 oz lean trimmed sirloin steak with a pinch each salt and pepper.
  4. Coat stovetop grill with cooking spray; place over high heat. Add steak and cook, turning once, until desired doneness, about 2 minutes per side for medium rare.
  5. Slice and serve with salad.

Source: eat what you love. New York: Weight Watchers International, 2017. Print.

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