Sirloin and Arugula Salad with Balsamic Vinaigrette

4
Total Time
19 min
Prep
6 min
Cook
13 min
Serves
4
Difficulty
Easy

Ingredients

uncooked lean trimmed sirloin beef

1 pound(s), (1 inch thick), boneless

table salt

¾ tsp

black pepper

¼ tsp

black pepper

tsp

olive oil

1 Tbsp

balsamic vinegar

1 Tbsp

Dijon Mustard

1 tsp

water

1 tsp

uncooked shallot(s)

1 large, minced

garlic clove(s)

1 medium clove(s), minced

arugula

8 cup(s), loosely packed

grape tomatoes

2 cup(s), halved

roasted red peppers (packed in water)

1 cup(s), drained and chopped

basil

2 Tbsp, chopped

shredded parmesan cheese

2 Tbsp, finely shredded

cooking spray

1 spray(s)

Instructions

  1. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, whisk together oil, vinegar, mustard, water, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper in large bowl. Stir in shallot and garlic. Add arugula, tomatoes, roasted peppers, and basil and toss to coat.
  3. Divide salad evenly among 4 plates and sprinkle with Parmesan. Cut steak across grain into 12 slices. Top salad with steak and serve at once.
  4. Serving size: 3 slices steak and about 2 cups salad

Notes

Make a double batch of this classic version of balsamic vinaigrette to serve on salads later in the week. It will keep in a covered container in the refrigerator up to a week.

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