Seared Steak Salad


seared ny striip steak arugula salad

Now you can steak wit it, and rock wit it.
I could eat this fresh & delicious salad every day- and the good thing is, any guy will like it too. The juicy, warm steak balances out the lemony, peppered arugula perfectly, and the salty parmesan is just the right topper for the salad. You are guaranteed to make this one again!

Seared Steak Salad

Prep Time: < 5 mins | Cook Time: 15 mins | Serves 2

Ingredients


steak salad
  • 1 14-oz. NY Strip steak
  • 2 tbs. olive oil
  • 1 lb. baby arugula, washed
  • Parmesan, shaved
vinaigrette
  • 1/3 cup olive oil
  • 1/4 cup lemon juice (juice of about 2 lemons)
  • 2 tbs. dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp. sugar
  • salt and pepper
The Steps
  1. Season steak: Heat the 2 tbs. of olive oil in a medium skillet over high heat. While the oil is heating, season the steaks well with a good amount of salt and pepper on both sides. 

  2. Sear each side: When the oil is hot (it will be smoking), place the steak in the skillet and sear each side for 2 minutes (make sure your overhead fan is on!). After each side has a nice, brown crust on each side, turn the heat down to low (1-2 on most stove tops) and cook for 5 minutes on each side. 

  3. Let steak rest: After ten minutes, remove the steak from the pan and cover in foil. While it's resting, start the dressing by mixing all ingredients- except the oil- together with a whisk. Whisk in the oil slowly and taste for flavor to see if you need more salt and pepper.

  4. Dress salad: Toss the arugula with your desired amount of dressing, but be careful not to overdress- the lettuce can get wilted very easily. Mix in the parmesan and slice the steak with the grain thin, about 1/2 inch width. Top the salad and enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

1 comment:

  1. Anonymous3/12/2013

    My husband said we hit a "home run" with this dish last night. Tons of flavor but still light and easy! Thanks Cay!

    ReplyDelete

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