The only thing better than how delightfully filling this salad is, is how easy it is to make. The key to this dish is making use of the best ingredients available to you. Given the produce in season and the cuts of meat the local butcher has on sale that day, this salad can take on a vast range of interpretations. This particular version includes grilled Edge of Eye steak, which is a super tender (yet relatively inexpensive) cut of beef found between the chuck and rib areas, on a bed of arugula, an end of summer tomato, and a bell pepper.
- 1 pound Edge of Eye steak
- Coarse salt and black pepper, to taste
- 1 teaspoon olive oil, for cooking
- 3 cups arugula
- ¼ cup fresh cilantro leaves
- 1 tomato, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Preheat a grill pan over high heat for 5 minutes (test the heat with a drop of water — it should sizzle when it touches the pan). Meanwhile, season the steak generously with salt on both sides. Once the pan is heated, lightly brush the pan with the olive oil. Carefully add the steak and let it cook, untouched, for 5 minutes. Flip the meat over and grill the other side for 5 minutes for medium-rare (cook longer, if desired). Let the meat rest for at least 10 minutes before slicing.
While the meat is resting, assemble the salad. Start with a bed of arugula, followed by the cilantro, and then the tomato and pepper slices. To make the dressing, whisk together the extra-virgin olive oil, lemon juice, and mustard until creamy, then mix in the garlic, salt, and pepper, to taste. When the steak is ready, slice the meat across the grain into ½-inch slices and arrange on top of the vegetables. Drizzle the salad with dressing and serve immediately.