Seared Sirloin With Balsamic Red Onions, Watercress, And Oranges

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1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

3 tablespoons olive oil

1 medium red onion, cut into ½-inch slices

1/3 cup balsamic vinegar

1 bunch watercress, cleaned

2 oranges—peeled, cut into rounds, and seeded

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