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Steak and Arugula Salad
I’m pretty sure this salad slays—my niece told me about “slay” last week. She was talking about my shirt then, but I feel like it could be applied to this American Heart Association-certified heart-healthy Steak & Arugula Salad recipe. And they say forty-something-year old brands can’t be hip!
I’m pretty sure this salad slays—my niece told me about “slay” last week. She was talking about my shirt then, but I feel like it could be applied to this American Heart Association-certified heart-healthy Steak & Arugula Salad recipe. And they say forty-something-year old brands can’t be hip!
Coarsely grind the black peppercorns and mustard seeds using a mortar and pestle, spice mill, or coffee grinder (just make sure any coffee remnants are cleaned out of the grinder before using). Transfer the ground spices to a small bowl and add the rosemary and salt. Stir to evenly distribute the ingredients.
Pat dry steaks and press the spice mixture into both sides of the steaks. If you have time, return the steaks to the refrigerator to allow the spices to infuse into the steak for up to 24 hours.
Add I Can’t Believe It’s Not Butter!® to a large cast iron pan and place over high heat. Sear steaks in the hot pan. For medium-rare steaks, cook for about 4 minutes on each side. Transfer steaks to a clean cutting board or plate and allow to rest before slicing.
Add the vinegar, shallots, and brown sugar to the cast iron pan and boil until reduced to a glaze, about 1 minutes. Stir occasionally.
Divide the arugula onto 4 plates. Add red onion and radishes to each plate and squeeze lemon juice over top. Thinly slice the steaks against the grain. *See note. Add steak to each plate and drizzle the glaze over top. Serve immediately.
