Good morning! Hope you had a great long weekend if you were celebrating Memorial Day. Today I’ve got an easy recipe that’s perfect for summer.
Beef is one of those in-moderation foods that I generally recommend keeping to a few times a month, but it can be a delicious, lean source of protein (not to mention iron, vitamin A, vitamin B12, and other essential stuff) that pairs with all kinds of flavors. When I buy it, I keep portions small and go for the best quality I can afford.
Steak salad is one of my all-time favorite meals. I especially love it for dinner on a hot night. I hope you dig this as much as I do.
- 2-3 tablespoons olive oil, divided
- 1 shallot, diced
- 1 zucchini, sliced into 1/4-inch half-moons
- 1 8-ounce sirloin or other lean steak
- cooking oil spray or oil for skillet
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 4 cups arugula
- 8 cherry tomatoes, sliced
- 1/4 cup goat cheese crumbles
- balsamic glaze (optional)
- In a large skillet, heat 1 tablespoon of olive oil. Add shallot and cook 2-3 minutes until shallot is translucent. Add zucchini and cook until just beginning to brown. Set aside.
- Oil or spray and preheat a large skillet or grill pan to high.
- Place steak on skillet and sear about 4 minutes per side or until steak reaches desired level of doneness. Allow to sit 5 to 10 minutes before serving.
- Meanwhile, assemble the salad. Toss arugula with zucchini, cherry tomatoes, goat cheese, vinegar, and remaining olive oil. Divide salad between two plates.
- Slice the cooked steak against the grain and place over salad. Season with salt and pepper to taste.
- If desired, drizzle with balsamic glaze.
Variations: Some of my favorite add-ins are sautéed mushrooms, caramelized onions, and grilled asparagus. Have fun getting creative!
What’s your favorite summer meal?
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