Sometimes simple really is the best and this recipe is one of those times. The peppery arugula salad compliments the steak perfectly without stealing the show.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.

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  • Season both sides of each steak with Himalayan pink salt.

  • Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.

  • Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.

  • Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

Nutrition Facts

440 calories; protein 36g 72% DV; carbohydrates 6.5g 2% DV; fat 29.6g 46% DV; cholesterol 112.2mg 37% DV; sodium 304.9mg 12% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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