Italian · Lunch
Beef and Arugula Salad (Gluten-Free)
Thinly sliced seared beef sirloin rests over peppery arugula with shaved Parmesan, cherry tomatoes and a bright lemon-Dijon vinaigrette. The steak is cooked hot and fast, sliced against the grain, and plated warm over the greens so the residual heat lightly wilts the leaves.
$8
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
431Calories
37.4gProtein
28.5gFat
5.7gCarbs
2.6gSugar
1.6gFiber
461mgSodium
111mgChol
8.4gSat Fat
705mgPotassium
193mgCalcium
3.7mgIron
2.9mcgVitamin B12
13.1mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
keto
gluten-free
Instructions
1
Prep
Pat the beef sirloin dry and season both sides with salt and black pepper. Halve the cherry tomatoes and shave the Parmesan with a peeler.
2
Heat 1 tsp olive oil in a skillet over high heat until shimmering. Sear the steak 3 minutes per side for medium-rare until a deep brown crust forms.
3
Rest the steak uncovered for 5 minutes until the juices stop pooling.
4
Whisk together 1 tbsp olive oil, lemon juice, Dijon mustard, salt and black pepper until emulsified. Toss the arugula with the dressing, then slice the rested steak against the grain into thin strips.
5
Plate
Mound the dressed arugula on a plate, fan the sliced steak over top, scatter the shaved Parmesan and halved cherry tomatoes across, and drizzle any remaining vinaigrette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin steak
- 4 cups80g fresh arugula
- 1 oz28g Parmesan, shaved
- 1/2 cup90g cherry tomatoes
- 2 tsp2 tsp olive oil, for searing
- 2 tbsp30ml olive oil, for vinaigrette
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp Dijon mustard
- salt, to taste
- black pepper, to taste
