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Steak and Arugula Salad with Warm Tomato Dressing

1

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Steak and Arugula Salad with Warm Tomato Dressing

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

With garlicky Dijon dressing and a base of crunchy arugula, this steak salad checks all the flavour boxes.

Ingredients

  • 1 1-in. thick beef flank steak, (about 500 g), at room temperature

  • 6 tbsp olive oil, divided

  • 1 tsp salt, divided

  • 1/2 tsp pepper, divided

  • 1 medium sweet onion, thinly sliced

  • 3 garlic cloves, minced

  • 3 tbsp sherry vinegar

  • 1 283-g pkg multicoloured cherry tomatoes

  • 2 tsp grainy Dijon mustard

  • 1/2 tsp dried oregano

  • 1 142-g pkg baby arugula

Instructions

  • Position rack in centre of oven and preheat to 250F. Rub each side of steak with 1 tbsp oil, and then 1⁄2 tsp salt and 1/4 tsp pepper, and place on a rack on a baking sheet.

  • Roast until rare or until internal temperature reaches 110F, about 20 min. Remove from oven.

  • Heat 1 tbsp oil in a large frying pan over high. Sear steak until dark-brown, 1 to 2 min per side. Transfer to a plate.

  • Reduce heat to medium. Add 1 tbsp oil and onion to pan. Cook until onion is softened, about 3 min. Stir in garlic, vinegar and tomatoes. Cook until tomatoes burst, 2 to 3 min.

  • Whisk remaining 2 tbsp oil, remaining juices from steak plate, Dijon and oregano in a large bowl. Toss in tomato mixture and arugula to coat. Divide salad among plates and top with thinly sliced steak.

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