Arugula salad with grilled sirloin and balsamic vinaigrette

4
4
4
SmartPoints® value per serving
Total Time
19 min
Prep
6 min
Cook
13 min
Serves
4
Difficulty
Easy
Simply reading this recipe will make you ask for seconds. Ready in under 20 minutes, this salad is complete with rich grilled sirloin, fresh tomatoes, roasted red pepper and a homemade balsamic vinaigrette. The hearty 2-cup serving is generous enough for dinner but perfect for lunch as well. Letting the steak rest while you toss the salad lets the juices in the steak settle to keep the slices moist when they are cut. Try this salad topped with grilled chicken or some steamed shrimp for easy variations. The Italian balsamic vinaigrette is classic and great for many applications. Make a double batch and keep up to a week covered in the fridge.

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

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