What’s for Dinner?

Herb Marinated Steak and Arugula Salad

Winter is quickly leaving us behind as spring starts to settle in for her short visit to Las Vegas. Packed up are the days of heavy meat and potato dinners that shielded us from the cold winds of winter. Spring is in bloom and it’s time for the salad to move in and take over dinner. But for those of you that simple cannot imagine dinner without the meat do not fear for I have just the salad for you and I even threw in the potatoes! This tender steak marinated in herbs mixed with a peppery arugula salad makes the perfect spring time dinner.

Ingredients

For the Steak:

1/2 bl flank steak

1 tablespoon olive oil

Salt and pepper

For the Marinade:

¼ cup olive oil

¼ cup balsamic vinegar

1 tablespoon rosemary, minced

1 tablespoon thyme, minced

1 teaspoon salt

1 teaspoon pepper

For the Salad:

3 oz of arugula

5 oz of cherry tomatoes, sliced in half

3 medium size red potatoes, small dice

1 tablespoon olive oil

¼ cup Pecorino Romano, grated

For the Dressing:

2 tablespoons shallots, minced

½ cup olive oil

¼ cup balsamic vinegar

2 tablespoons Dijon mustard

Salt and pepper, to taste

Yields Two Servings

Directions:

In a shallow baking dish mix the marinade for the steak. Whisk together the olive oil, balsamic vinegar, herbs, salt, pepper and set aside.

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Next, sauté the potatoes in 1 tablespoon of olive oil cook until tender and just golden brown. Set aside to cool.

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Now, in a heavy bottom skillet pour 1 tablespoon olive oil and allow the skillet to become searing hot. Sprinkle salt and pepper over both sides of the steak and place in the skillet for two minutes on each side. Then place it in the baking dish with the marinade and let the steak rest for about four minutes on each side.

After the steak has rested in the marinade place it on a cutting board and top with the remainder of the marinade, slice the steak thinly and be sure to cut across the grain.

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Next, mix the salad dressing together. Whisk the shallots, olive oil, balsamic vinegar, dijon mustard, salt and pepper all together in a bowl.

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Now just toss the arugula, tomatoes and potatoes together and create a bed with the greens on a plate and sprinkle with the cheese. Top the salad with as much or as little dressing as you like and then add the tender steak and enjoy!

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I was inspired to make this dish when I realized I was over winter and the weighty food that comes with it. I still had a few steaks in the freezer but wanted something fresh and spring time appropriate. After all, what is the light way to eat steak? Well to put it in a salad of course!

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