This unconventional pairing of beef and orange is fresh and delicious. Serve the hearty steak salad with warmed crusty rye or whole grain rolls.

1 (1-lb.) beef top sirloin steak (1 inch thick)
2 teaspoons grated orange peel
3/4 teaspoon garlic salt
1/4 teaspoon pepper, plus additional for garnish if desired
8 cups mixed salad greens
1 navel orange, peeled, separated into segments, segments halved
2 thin slices red onion, separated into rings
1/4 cup purchased light vinaigrette or Italian salad dressing

1. Heat broiler. Sprinkle steak with orange peel, garlic salt and 1/4 teaspoon of the pepper, pressing to adhere. Broil 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice.

2. Meanwhile, combine greens, orange segments and onion in large bowl. Drizzle with vinaigrette; toss lightly. Serve steak over salad. Sprinkle with remaining pepper.

4 (2-cup) servings

PER SERVING: 250 calories, 7 g total fat (2 g saturated fat), 32 g protein, 14 g carbohydrate, 75 mg cholesterol, 445 mg sodium, 4 g fiber