Best Steak Salad with Creamy Balsamic Vinaigrette

INGREDIENTS

The Steak

10 ounce grilling steak, boneless prime rib

½ teaspoon EACH: salt and pepper

1 teaspoon avocado oil

The Salad

4 ounces arugula

1 cup cherry tomatoes, cut in half

½ English cucumber, diced

½ avocado, sliced

¼ cup thinly sliced red onions

The Creamy Balsamic Dressing

½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar

2 tablespoons olive oil

A pinch of salt and pepper


INSTRUCTIONS

Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.


10 ounce grilling steak, ½ teaspoon EACH: salt and pepper,4 ounces arugula,1 cup cherry tomatoes, ½ English cucumber, ½ avocado, ¼ cup thinly sliced red onions


Heat a cast iron or heavy-bottomed pan over high heat. Drizzle 1 tsp avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.


While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.

½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar,2 tablespoons olive oil, A pinch of salt and pepper


Thinly slice the steak across the grain and serve it over the salad.


NOTES: The salad dressing will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.

Optional: if you eat dairy, some crumbled blue cheese is delicious in this salad.


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