Truth be told, I love the idea of salads and I even like to eat them but typically as a side and not the main attraction in my life primarily because there’s not usually enough flair to a salad to satisfy me. I think this is probably more a reflection of myself and my inability to create interesting salads then it is a reflection of salad itself.
I sought to rectify this and make a delicious salad. I can pretty much always get down with a steak salad, with all it’s meaty glory and salad-y counterparts. It’s especially good for those times when you’re trying to not eat anything too heavy in the evening which I am kind of trying to do, or at least I say I’m trying to do, because let’s face it the best time for nachos is like 11pm and that’s not really the type of thing I would classify as “light eating”.
Back to salads. If you, like me, need a little more greenery in your life but also want something satisfying, I think this salad will hit all the right notes. Flavorful and satisfying steak, juicy tomatoes, creamy avocado, peppery arugula, cheesy and crunchy parmesan crisps, creamy and tangy dressing.
Quite delicious, quite easy and quite a salad worth eating. Even if you aren’t much of a salad eater.
- For the salad:
- 1 lb boneless rib eye (or other steak of choice)
- 1 cup arugula
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup cucumbers, sliced in half
- 1 diced avocado
- to taste: cheese crisps (store bought or homemade)
- favorite grill seasoning, to taste (I used about a tablespoon)
- For the dressing:
- 1/2 tablespoon mustard
- 1/2 cup olive oil
- juice of 1 lemon
- herbs of choice (I used rosemary and thyme)
- salt and pepper to taste
- Take out meat ahead of time and bring to room temperature prior to grilling. Season liberally with favorite steak seasoning, I used one that had sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika and chili powder.
- Heat grill to medium-high heat. Cook steak for about 5 minutes, then flip and cook another 6-8 minutes or until desired doneness. Transfer to cutting board and cover. Let rest for at least five minutes so the juices can redistribute. Once rested, slice steak into strips.
- While steak is cooking, cut up tomatoes, cucumbers and avocado.
- To make the dressing, combine all ingredients but olive oil in a bowl, then slowly drizzle in olive oil, whisking until it becomes thick and creamy. If not thick enough, add more olive oil until you reach desired thickness.
- To arrange salad, lay arugula in a bowl or large plate. Top with cucumbers, tomatoes, avocado and parmesan crisps. Lay steak slices on top then drizzle it all with dressing.