Recipe Background
Steak Salad with Salsa Verde Vinaigrette adds a romantic, delicious flair to everyday salads. Juicy, perfectly pink slices of tender steak atop a bed of fresh, hearty arugula which brings out the steak's fattiness. Drizzled all over with an herbaceous, tangy, and warm dressing, Steak Salad with Salsa Verde Vinaigrette feels like something you could serve your favorite person by candlelight. It takes less than half an hour to make so you can focus on enjoying the delightful conversation and wonderful flavors.
Steak Salad with Salsa Verde Vinaigrette adds a romantic, delicious flair to everyday salads. Juicy, perfectly pink slices of tender steak atop a bed of fresh, hearty arugula which brings out the steak's fattiness. Drizzled all over with an herbaceous, tangy, and warm dressing, Steak Salad with Salsa Verde Vinaigrette feels like something you could serve your favorite person by candlelight. It takes less than half an hour to make so you can focus on enjoying the delightful conversation and wonderful flavors.
Ingredients
- 1 (8-ounce) sirloin steak
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon capers finely chopped
- 1 teaspoon garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 5 cups arugula
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh parmesan cheese shaved
Directions
- Heat a skillet over medium-high heat on the stovetop.
- Coat the skillet with cooking spray.
- Season the steak with 1/4 teaspoon of the salt and the pepper.
- Add the steak to the skillet, flipping once, until medium-rare reading 130 degrees F when tested with a meat thermometer, about 3 minutes per side.
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Slice the steak against the grain.
- In a separate bowl using a whisk, mix the remaining salt, the oil, the parsley, the vinegar, the capers, the garlic, and the red pepper flakes.
- Plate the arugula evenly among serving plates.
- Top the arugula evenly with the steak slices, the red onion, and the parmesan. Drizzle with the vinaigrette.
- Serve.
×