Steak Salad with Arugula

Steak Salad with Arugula

“The discovery of a new dish does more for the happiness
of the human race than the discovery of a star.”
~ Jean-Anthelme Brillat-Savarin

I Love This Recipe for 7 Reasons

  1. It’s fast enough to make on a worknight.
  2. It’s beautiful enough to serve at a dinner party.
  3. It’s a foolproof method for cooking steak perfectly every time.
  4. Steak and arugula are a magic combination.
  5. Arugula is the one modern green that’s still similar to its wild ancestor. That means it’s higher in antioxidant activity than almost any other green.
  6. This recipe is AIP-friendly, but people on a Standard American Diet love it, too. It  tastes too good for anyone to guess it’s healthy (but it is).
  7. It’s absolutely delicious! Enough said.


Recipe
adapted from Food52
Serves 2 people

Ingredients

12 oz. steak (my favorite cuts are flat iron or top sirloin for this recipe)
5 oz. baby arugula
1 lemon
Extra virgin olive oil
sea salt, to taste
black pepper, to taste (optional – omit for AIP)

Directions

  1. Preheat oven to 375 degrees. Sprinkle both sides of steak(s) liberally with salt and pepper, and let them come to room temperature while the oven heats.
  2. Heat large oven-proof skillet over medium-high heat for 5 minutes. Add steaks to dry pan and sear for 2 minutes a side.
  3. Put the skillet in the preheated oven and cook for 5-7 more minutes, until it reaches an internal temperature of 135 degrees. This is medium rare, which I like best. (For a rare steak, cook it less time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees). If you don’t have meat thermometer, here’s another method to test for doneness. **Be careful taking skillet out of oven; the handle will be HOT.
  4. When the steak is done, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle into the meat, rather than on your cutting board when you slice it.
  5. While the steak rests, add 1/4 cup water to the skillet, and scrape the bottom of the pan with a spatula to blend the browned bits into the water. There’s a lot of flavor here, and it will become part of your dressing. Set aside for now.
  6. Place arugula in a large bowl, drizzle with olive oil and the juice of ½ lemon. Sprinkle liberally with salt and pepper and toss to blend. Taste and add more oil, lemon juice or salt/pepper as needed. Divide between 2 plates.
  7. Slice the steaks into bite-size pieces, diagonally across the grain. Scatter the steak pieces on top of the plates with the arugula.
  8. Lastly, pour the pan juices on top, along with any juice on the cutting board, and sprinkle one more time with a little pepper.
  9. Serve, and savor every bite!

Print Friendly and PDF

~~~
This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Natural Living Monday, Fat Tuesday, Wellness Wednesday, Allergy Free Wednesday, Simple Meals Friday, Paleo Rodeo, Fast and Easy Paleo Recipes,

7 thoughts on “Steak Salad with Arugula

  1. Pingback: Steak Salad with Arugula | Paleo Digest

    • Before this recipe, I could NEVER cook a steak correctly. It was always overdone or underdone. I love this sear and bake method; it’s much more foolproof. I use it for pork chops, too!

  2. This is exactly the kind of recipe I love — quick and easy! I’m gonna go get some steak out of the freezer right now. Beef is what’s for dinner tonight! We just started our AIP journey a few days ago (Hubby has ulcerative colitis), so I’ll be looking to add more recipes like this one to the repertoire. Thanks!

  3. Pingback: Pan seared ribeye with sauteed chard and roasted beets | Autoimmune Response

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>