Summer Steak Salad with Arugula & Dill
Uncooked lean trimmed sirloin beef
¼ tsp(s), divided
2 pinch, divided
Red wine vinegar
1 tsp(s), finely chopped
Fresh cherry tomato(es)
½ cup(s), halved
½ cup(s), sliced
1 medium, thinly sliced
2 tbsp(s), chopped
2 cup(s), lightly packed
- Coat a grill or grill pan with cooking spray. Preheat to medium-high.
- Season the steak with 1⁄8 tsp of the salt and 1 pinch of the black pepper. Grill the steak until an instant-read thermometer inserted into the side of the steak registers 145°F for medium, about 6 minutes, turning once. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak.
- Meanwhile, in a medium bowl, stir the vinegar, shallots, oil, mustard, 2 tsp water, and the remaining 1⁄8 tsp salt and pinch of black pepper. Add the tomatoes, cucumber, radish, and dill and toss to combine.
- Arrange the arugula on a plate. Spoon the tomato mixture over the arugula. Top with the steak. Drizzle the steak with any remaining dressing in the bowl.
- Serving size: 1 salad