🥩 Arugula steak salad

2 servings · prep 15 min · cook 10 min

Ingredients

• 1 large steak, 280 to 340 g (sirloin, ribeye or flank)
• Salt, freshly ground black pepper
• 15 to 30 g butter
• 140 g arugula
• 1/4 red onion, thinly sliced into half moons
• 25 g shaved parmesan
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey

Method

1. Pat the steak dry: that is what lets the crust form. Take it out 15 to 20 min before cooking and season both sides generously.
2. Whisk the olive oil, lemon juice, balsamic vinegar, mustard, honey, salt and pepper together.
3. Heat a cast iron pan over high heat until very hot. Lay the steak down and DO NOT MOVE IT for 2 to 3 min, while the crust forms.
4. Flip, add the butter and spoon it over the steak for 1 to 2 min.
5. Then allow 2 to 3 min per side for rare, 3 to 4 min for medium-rare, 4 to 5 min for medium.
6. REST it 5 to 10 min on a board before slicing: that rest is what keeps the juices in.
7. Toss the arugula, red onion and parmesan, pour over the dressing and mix gently.
8. Slice the steak against the grain and lay it over the salad.

Adapted from The Cooking Foodie (YouTube)

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