Sunday, September 26, 2010

Steak and Arugula Salad

I took this recipe from iVillage, it is my kind of salad. Nice and beefy :)

1/2 cup buttermilk, for the dressing1/3 cup mayonnaise, for the dressing
1 clove garlic, minced, for the dressing1 tablespoon lemon juice, for the dressing
3/4 cup crumbled blue cheese1 hanger steak (about 1 3/4 pounds)
2 tablespoons canola oil7 ounces baby arugula
1 tablespoon extra virgin olive oil1 teaspoon lemon juice
Salt and pepper1 pint grape tomatoes, halved

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  • To make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, lemon juice and a pinch of salt. Stir in the blue cheese. Add more salt and pepper to taste. Chill in the refrigerator for up to 12 hours.

  • Preheat oven to 400 degrees F. Salt and pepper both sides of the steak.
  • In a heavy, oven-safe frying pan over medium-high, heat the canola oil. Brown the steak for 5 minutes on each side. Transfer the pan to the oven and cook 20 minutes for medium-rare, depending on the steak’s thickness. Transfer the steak to a cutting board, let it rest for 10 minutes and then thinly slice the steak.

  • In a large bowl, toss the arugula with the olive oil, lemon juice and 1/4 teaspoon salt.

  • Divide the arugula among 4 plates. Place 3 or 4 slices of steak on each plate and sprinkle the tomato halves over the top. Drizzle with blue cheese dressing and serve.

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