Ingredients
Scale
- 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
Instructions
- 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.