Arugula Salad with Steak Tips and Gorgonzola
By America's Test KitchenPublished on October 15, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound sirloin steak tips, trimmedSalt and pepper 2 tablespoons plus ¼ cup olive oil 1 shallot, minced2 tablespoons cider vinegar 2 garlic cloves, minced1 teaspoon Dijon mustard 1 teaspoon honey 12 ounces (12 cups) baby arugula 6 ounces Gorgonzola cheese, crumbled (1 ½ cups)
Before You Begin
You can substitute any blue cheese for the Gorgonzola.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned all over and temperature registers 125 degrees, 8 to 10 minutes. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 minutes.
- Whisk shallot, vinegar, garlic, mustard, honey, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Slowly whisk in remaining ¼ cup oil. Add arugula and Gorgonzola to vinaigrette and toss to combine. Season with salt and pepper to taste. Cut steak against grain into ¼-inch thick slices. Divide salad among individual dinner plates and top with sliced steak. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound sirloin steak tips, trimmed
Salt and pepper
2 tablespoons plus ¼ cup olive oil
1 shallot, minced
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey
12 ounces (12 cups) baby arugula
6 ounces Gorgonzola cheese, crumbled (1 ½ cups)
Ingredients
1 pound sirloin steak tips, trimmed
Salt and pepper
2 tablespoons plus ¼ cup olive oil
1 shallot, minced
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey
12 ounces (12 cups) baby arugula
6 ounces Gorgonzola cheese, crumbled (1 ½ cups)
Ingredients
1 pound sirloin steak tips, trimmed
Salt and pepper
2 tablespoons plus ¼ cup olive oil
1 shallot, minced
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey
12 ounces (12 cups) baby arugula
6 ounces Gorgonzola cheese, crumbled (1 ½ cups)
Why This Recipe Works
Dressing spicy arugula with a simple vinaigrette and fortifying it with tender steak tips makes for a quick and elegant dinner salad.
Before You Begin
You can substitute any blue cheese for the Gorgonzola.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned all over and temperature registers 125 degrees, 8 to 10 minutes. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 minutes.
- Whisk shallot, vinegar, garlic, mustard, honey, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Slowly whisk in remaining ¼ cup oil. Add arugula and Gorgonzola to vinaigrette and toss to combine. Season with salt and pepper to taste. Cut steak against grain into ¼-inch thick slices. Divide salad among individual dinner plates and top with sliced steak. Serve.
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