Arugula Steak Salad

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

12 ounces Baby or New Potatoes, halved or quartered

4 Tablespoons Olive Oil, divided

1 pound Steak, filets or hanger steak

10 ounces Baby Arugula (substitute any salad greens)

1 Avocado, sliced

1/2 cup Pickled Red Onions (substitute thinly sliced raw red onions)

1 cup Cherry or Grape Tomatoes, halved

1/3 cup crumbled Blue Cheese (sub feta or goat cheese)

1 batch Balsamic Vinaigrette (with 1/2 teaspoon dried oregano added)

Directions

Preheat oven to 400°F.

Toss potatoes with 2 Tablespoons olive oil, 1/2 teaspoon kosher salt, and some fresh black pepper. Spread out on a sheet pan and bake, turning once with a spatula, until golden and tender, 25 to 30 minutes.

Season steak generously on both sides with salt and pepper. Let it rest at room temperature to take some of the chill off.

Heat a large grill pan or skillet over medium heat. Add 2 Tablespoons of olive oil. When it begins to shimmer, add steak and sear on both sides until cooked to your liking. Set steak aside and let rest for, covered, for 10 minutes.

Drain pickled red onions.

Assemble salad with a bed of greens topped with avocados, red onions, tomatoes, and warm potatoes.

Thinly slice steak and arrange it on top of the salad. Crumble blue cheese over top. Drizzle with vinaigrette until dressed to your liking.

Nutrition

• Calories: 374 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Cholesterol: 76 mg
• Sodium: 222 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 32 g