Arugula salad with grilled sirloin and balsamic vinaigrette
Uncooked lean trimmed sirloin beef
1 pound(s), (1 inch thick), boneless
1 large, minced
1 medium clove(s), minced
8 cup(s), loosely packed
2 cup(s), halved
Roasted red peppers (packed in water)
1 cup(s), drained and chopped
2 Tbsp, chopped
Shredded parmesan cheese
2 Tbsp, finely shredded
- 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.
- 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.
- 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.
- Serving size: 3 slices steak and about 2 cups salad