Wheatless Wednesday: Arugula Salad with Steak and Gorgonzola | KCET
Wheatless Wednesday: Arugula Salad with Steak and Gorgonzola
This is simple, and it's a salad, but the folks at America's Test Kitchen have created something very satisfying and filling. It's a great weekday dinner!
Arugula Salad with Steak and Gorgonzola
1 pound sirloin steak tips, trimmed
Salt and pepper
2 tablespoons plus 1/4 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 1/2 cups) (or blue cheese)
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.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!