Crunchy Crouton, Steak and Arugula Salad
Crunchy Crouton Steak and Arugula Salad
Photography by Matthew Kimura
This recipe makes 4 servings
|Per serving: about||-|
|total fat||27 g|
|sat. fat||6 g|
- Portion size: 4
Even if you don't have leftover steak, you can make this fresh, elegant dinner salad with 12 oz (375 g) deli roast beef or a plain quickly grilled steak.
Half red_wine Marinated Steak
2 bunches arugula
3 tbsp (50 mL) wine_vinegar
3 tbsp (50 mL) extra-virgin olive_oil
1/4 tsp (1 mL) each granulated_sugar, salt and pepper
2 cups (500 mL) cherry_tomatoes, halved
1/2 cup (125 mL) shaved Parmesan cheese
4 slices (1 inch/2.5 cm thick) sourdough bread
2 tbsp (25 mL) extra-virgin olive_oil
2 cloves garlic, minced
1/4 tsp (1 mL) Salt
Croutons: Cut bread into 1-inch (2.5 cm) cubes to make 4 cups (1 L). In bowl, toss together bread, oil, garlic and salt. Spread on large rimmed baking sheet; toast in 425°F (220°C) oven, stirring once, for 10 minutes or until golden.
Thinly slice steak across the grain on an angle; set aside. Trim stems from arugula; tear into bite-size pieces to make about 6 cups (1.5 L). In large bowl, whisk vinegar, oil, sugar, salt and pepper. Add arugula, tomatoes and croutons; toss to coat. Top with steak and Parmesan cheese.