2010 Healthy Recipes, Week #4

This steak and arugula salad recipe from the recent issue of Real Simple Magazine was very tasty, and extremely simple to make. For the most part, I followed this recipe exactly as it was laid out in the magazine, but did make three minor changes for a different end result.

First, when I made the dressing it was really acidic tasting with just the mustard, olive oil and the red wine vinegar. It was horribly sour and needed some sweetener. I decided to add some honey and make it more of honey-mustard vinaigrette. A little bit of honey went a long way, and it tasted tons better.

Second, I could basically eat a raw sweet onion, but it has to be in the right context. I love the mild flavor of shallots but for this salad with the seared steak, I felt it would taste better if the shallots were caramelized in a pan and cooled, then added to the salad. The caramelization made the flavor even more complex and who doesn’t like onions with steak? I typically caramelize any onion, garlic or shallot beforehand in most recipes to give it a more intense, but less pungent flavor.

Third, since this salad was our meal, and we were not having anything else with it, I felt that a few crumbles of feta or even blue cheese would go great with it. So I added some cheese.



Steak & Arugula Salad

1 teaspoon plus 1 tablespoon olive oil
1 ½ pounds sirloin steak (1 inch thick)
Kosher salt
Black pepper
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
2 oranges
2 bunches arugula, thick stems removed (about 8 cups)
1 shallot, thinly sliced, caramelized
¼ cup pomegranate seeds (optional)
½ cup feta cheese, crumbled

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the liberally with salt pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Plus an additional 10 minutes in a 350 degree oven for medium doneness, if desired. Let steak rest for 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, honey, and the remaining tablespoon of oil, ½ teaspoon salt, and ½ teaspoon pepper.

Cut away the peel and pith of the oranges. Working over the bowl of vinaigrette, supreme [cut out] the orange segments, adding them to the bowl as you go. Add the arugula and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds and feta if using.