Hurray for the few great weather days ahead of us! I for one, can’t wait to get out the grill and spend some time noshing on the back deck under clear skies and perfect temps (and a glass of wine or two!)
For a long time arugula scared me. How did people eat it? Is it just a garnish for fancy restaurants? I’m sensitive to bitter tastes, which I read on NPR is actually genetic, but I also think romaine and iceberg lettuce is so boring. To me eating iceberg lettuce is the same as drinking water. That’s why it’s thrilling to find a dressing that perfectly pairs with arugula, allowing the kick of the greens to still come through, but toning it down with a lemon-y fresh sweetness. It’s all thanks to Kayln’s Kitchen, which is a great resource for sugar-free recipes, FYI. Store bought dressings contain a TON of sugar, preservatives, trans fats and added coloring. This homemade dressing is sugar-free and gluten-free, and just sings in all it’s glorious natural wonder. I promise you’ll be making big batches to have on hand for all your salad needs. But let’s be real, this recipe is mostly a vehicle to eat steak and make it relatively healthy.
Don’t let the simplicity of this recipe fool you – it’s a hearty salad with strong flavors – and it will only take you 20 minutes to make!
Everything you need:
- steak (I use NY Strip or boneless rib-eye), extra-virgin olive oil, salt and pepper
- Arugula, chopped
- Parmesan Cheese, Shaved
- Grape tomatoes, halved
- 2 TB Extra-virgin Olive oil
- 1 TB White Balsamic vinegar (or regular balsamic vinegar or white wine vinegar if that’s what you have on hand)
- 1 TB lemon juice
- Salt and Pepper
- 1/4 teaspoon Dijon mustard
STEP 1: Let’s get the dressing out-of-the-way first. It’s just mixing 2 tablespoons of olive oil, 1 tablespoon of white balsamic vinegar and lemon juice, and 1/4 teaspoon Dijon mustard. Add salt and pepper to your liking, and whisk away!
STEP 2: Brush olive oil on the steak, then liberally salt and pepper. Like, really liberally. It’s what gives it that nice crunchy crust. Then, throw em’ on the grill for 4-5 minutes on the first side.
STEP 3: While the steaks are cooking, half the tomatoes and give the arugula a nice chop. Toss them together.
STEP 4: Pour the dressing over the salad and toss.
STEP 5: Flip the steak to the other side, cooking 3-5 minutes for medium rare.
STEP 6: While the other side of the steak is cooking, plate the salad. Sprinkle with shaved Parmesan.
STEP 7: Take the steak off the grill, tent with foil, and allow to sit for 5 minutes. Then slice up, add on top of the salad, and enjoy! A crunchy baguette slice would be perfect company on this dish as well.
It’s so simple, but the best things in life are!