- Prep time 25 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Dressing:
Method
In large pot of boiling salted water, blanch peas and asparagus until tender but still slightly crisp, about 2 minutes. Add Brussels sprouts; cook for 1 minute. Drain; plunge immediately into large bowl of ice water until cooled. Drain; pat dry. Slice sugar peas in half lengthwise. Set aside.
Season steak with salt and pepper. In large skillet, heat oil over medium-high heat; cook steak, turning once, until rare, 6 to 8 minutes, or until cooked as desired. Transfer to cutting board; cover loosely with foil. Let stand for 5 minutes; slice against the grain.
Dressing
Meanwhile, in blender, combine basil, parsley, vinegar, mus- tard and maple syrup until blended. Add olive oil in thin stream, blending until smooth. Season with salt and pepper. (Can be covered and refrigerated for up to 2 days.)
Arrange arugula on serving platter. Top with steak, reserved vegetables, cucumbers and herbs. Drizzle with dressing; season with fleur de sel and pepper.
Nutritional facts PER SERVING: about
- Iron 5 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 10 g
- Protein 32 g
- Calories 535
- Total fat 36 g
- Cholesterol 75 mg
- Saturated fat 9 g
- Total carbohydrate 21 g
