Food > Recipe Directory > Courses/Meal Type > Sides > Arugula and Beefsteak Salad with Tomato Vinaigrette

Arugula and Beefsteak Salad with Tomato Vinaigrette Recipe

Arugula and Beefsteak Salad with Tomato Vinaigrette

Homemakers Best Tested
By
Andrew Chase
Rib eye, strip loin or tenderloin steak all work well in this fabulous lunch or supper salad.

Ingredients

8 oz  (250 g)  beef grilling steak
1/4 tsp  (1 mL)  black pepper
8 cups  (2 L)  arugula leaves
2 mini- cucumbers (or half English cucumber)
1/3 cup  (75 mL)  thinly sliced sweet onion
1/3 cup  (75 mL)  shaved or shredded Parmesan cheese
Tomato Vinaigrette:
Half small clove garlic, pressed
2 tsp  (10 mL)  balsamic vinegar
2 tsp  (10 mL)  red wine vinegar
1/4 tsp  (1 mL)  salt
1/4 tsp  (1 mL)  anchovy paste
1/4 cup  (60 mL)  extra-virgin olive oil
1/3 cup  (75 mL)  finely chopped seeded drained canned tomato

Preparation

Sprinkle steak with pepper; grill or pan-fry until medium-rare. Set aside.

Tomato Vinaigrette: In bowl, whisk together garlic, balsamic and wine vinegars, salt and anchovy paste. Whisk in oil; whisk in tomatoes.

Place arugula in shallow salad bowl (or 4 separate plates or bowls). Using mandoline, vegetable peeler or knife, slice cucumbers lengthwise as thinly as possible to form ribbons. Top arugula with cucumbers and onion. Slice steak thinly across grain; arrange over greens. Spoon vinaigrette over salad. Top with Parmesan.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 294
Protein 18 g
Fat (total) 22 g
Carbohydrate 8 g
Fibre 2 g
Cholesterol 41 mg
Sodium 396 mg
Calcium 28 % RDI
Iron 24 % RDI
Vitamin A 30 % RDI
Vitamin C 37 % RDI
Folate 55 % RDI

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Source

Homemakers Magazine: May 2006

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