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!

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Arugula Salad with Steak and Gorgonzola
Serves 4
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.

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