Arugula Steak and Peach Salad
Servings: 4
Total Time: 45 minutes
Ingredients
Dressing/ marinade:
1/4 cup white balsamic vinegar
1clove garlic, chopped
1 tsp Dijon mustard
1/8 tsp thyme, chopped
1/4 tsp black pepper
1/2 tsp salt
1/4 cup olive oil
1/2 cup cooking oil
1 lb strip steaks
1/4 large red onion cut into wedges
2 peaches, sliced
1/3 cup blue cheese crumbles
5 oz baby arugula
1/4 cup almonds, toasted
Directions
1. In a medium size bowl whisk together the white balsamic vinegar, garlic, Dijon, thyme, black pepper, and salt. Slowly drizzle in the oils while whisking vigorously.
2. Pour a 1/4 cup of the dressing in a bowl over the steaks and marinate for 20 minutes.
3. Heat a pan over high heat and cook the steaks about 3 minutes per side for medium-rare, transfer to a cutting board.
4. Add the red onion to the pan and cook on all sides until well browned.
5. In a large bowl add the chopped red onion, peaches, blue cheese, arugula, and almonds. Add as much dressing as you like, starting with about 3 TBSP. Toss and adjust.
6. When cooked steaks have rested for 10 minutes slice the steaks against the grain 1/4 inch thick.
7. Place the salad on 4 plates and arrange slices of steak over.
2. Pour a 1/4 cup of the dressing in a bowl over the steaks and marinate for 20 minutes.
3. Heat a pan over high heat and cook the steaks about 3 minutes per side for medium-rare, transfer to a cutting board.
4. Add the red onion to the pan and cook on all sides until well browned.
5. In a large bowl add the chopped red onion, peaches, blue cheese, arugula, and almonds. Add as much dressing as you like, starting with about 3 TBSP. Toss and adjust.
6. When cooked steaks have rested for 10 minutes slice the steaks against the grain 1/4 inch thick.
7. Place the salad on 4 plates and arrange slices of steak over.
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