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Ultimate Summer Steak Salad with Arugula & Blue Cheese

Grilled Beef Steak and Arugula Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1 lb Beef flank steak or ribeye
  • 6 cups Arugula washed and dried
  • 1 cup Cherry tomatoes halved
  • 1 Avocado large, sliced
  • 1/2 cup Blue cheese crumbles
  • 1/4 cup Pickled red onions
  • 2 tbsp Fresh chives chopped
  • 1/4 cup Olive oil for vinaigrette
  • 2 tbsp Balsamic vinegar for vinaigrette
  • 1 tsp Dijon mustard for vinaigrette
  • 1 tsp Salt and black pepper to taste

Instructions
 

  • Preheat grill to medium-high heat. Season the beef generously with salt and pepper on both sides.
  • Grill the meat for 4 to 5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from grill and let rest for 10 minutes.
  • While the meat rests, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
  • In a large serving bowl, combine arugula, halved cherry tomatoes, sliced avocado, blue cheese crumbles, and pickled red onions.
  • Slice the rested meat thinly against the grain. Arrange the slices over the greens.
  • Drizzle the vinaigrette over the top and garnish with chopped fresh chives before serving.