Steak and Arugula Salad with Honey Vinaigrette

Steak Arugula Salad

1-lb Skirt Steak

2 Cups - Heirloom or Cherry Tomatoes

½ lb - Baby Arugula

½ cup - Gorgonzola Cheese (Crumbled)

1/3  cup - Dried Cranberries

¼ cup - Sliced Almonds

½ - Red Onion (thinly sliced)

Vinaigrette:

1tbsp – Coarse Dijon Mustard

2tbsp – Wine Vinegar

1/4tsp – Worcestershire Sauce

1/2tsp – Honey or Agave Syrup

1/3cup – Olive Oil

RECIPE

1. Preheat oven to 400 degrees to roast heirloom tomatoes for 15 minutes.  Cut tomatoes in half and drizzle olive oil, salt, and pepper for flavor.  When finished, set aside to cool as you prepare meat.

2.  Leave steak out at room temperature for about 30min with salt and pepper to tenderize.  After it reaches room temperature, heat up skillet to medium/high heat with a tablespoon of Canola Oil.  Once the oil reaches smoke point, add meat and slightly lower flame and cook each side depending on how well done you like your meat (I like it medium/raw so I don’t cook it too long). 

3. Once the meat is browned on both sides, allow the meat to rest for about 10minutes before you slice so the juices coagulate and you have a nice juicy piece of steak.

3.  Prepare ingredients to make vinaigrette, and begin by mixing ingredients in order as listed above and whisk together. Yes it’s that simpleJ!

4.  Now that all your food is cooked and prepped, slice your meat; mix the vinaigrette with the arugula, and add all your toppings.  Now go and enjoy your lovely healthy salad!!!

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