Steak Salad
Ingredients
Steaks
-
24
oz
Steaks (ribeye or sirloin; at least 1 inch thick, preferably 1.5 inches thick)
-
½
tbsp
Sea salt
-
½
tsp
Black pepper
-
1
tbsp
Avocado oil (optional, only for stovetop method)
Steak Salad
-
6
cups
Arugula
-
2
tbsp
Olive oil
-
2
tbsp
Balsamic vinegar
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
-
¾
cup
Cherry tomatoes (halved)
-
½
cup
Shaved parmesan cheese
-
Lemon wedges
optional
Instructions
- 1. Preheat the grill or stovetop skillet and season the steaks with salt and pepper.
- 2. Cook the steaks on the grill or skillet until they reach your desired doneness.
- 3. Let the steaks rest for 10 minutes before slicing.
- 4. In a large bowl, toss arugula with olive oil, balsamic vinegar, salt, and pepper.
- 5. Add cherry tomatoes and shaved parmesan to the salad.
- 6. Slice the rested steak against the grain and place it over the salad.
- 7. Serve with a squeeze of lemon juice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
414
Total fat
25.6g
Total carbohydrates
4.2g
Total protein
42.2g
Sodium
0mg
Cholesterol
0mg
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