Summer Steak Salad with Arugula & Dill
4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Lean sirloin beef makes a super-flavorful addition to this garden salad— the trick is to grill the meat until just done, then slice thinly for maximum contact with the tangy shallot dressing. Sliced steak is delicious cold, too, so grill extra if you like and store in the fridge for quick salads in the days ahead. Just be sure to adjust the grilling time for larger pieces of beef.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean trimmed sirloin beef
¼ pound(s)
Table salt
¼ tsp, divided
Black pepper
2 pinch(es), divided
Red wine vinegar
1 Tbsp
Shallot
1 tsp, chopped, finely chopped
Olive oil
1 tsp
Dijon mustard
¼ tsp
Cherry tomatoes
½ cup(s), halved
English cucumber
½ cup(s), sliced
Radishes
1 medium, thinly sliced
Dill
2 Tbsp, chopped
Arugula
2 cup(s), baby variety, lightly packed