This steak salad recipe features thinly sliced strips of steak bathed in a tomato vinaigrette. It a light and delicious meal for dinner on a steamy Manitoba summer evening – perfect for outdoor dining on the patio.
I love dining al fresco (outdoors) throughout the summer. I’ve got an outdoor dining room set up out my back door, and unless its raining (sometimes even then – that’s what market umbrellas and gazebos are for!), that’s where you’ll find me at breakfast, lunch and dinner.
I first made this recipe way back in Summer of 2006, and it immediately became a favourite – one of my “got-to” recipes that summer, and then again the following summer. Really liked it as a light summer dinner, but then I lost track of the recipe. It eventually resurfaced some years later, and its so good to have it back!
Ingredients:
8 oz (250 g) beef grilling steak
1/4 tsp (1 mL) black pepper
8 cups (2 L) arugula leaves
2 mini- cucumbers (or half English cucumber)
1/3 cup (75 mL) thinly sliced sweet onion
1/3 cup (75 mL) shaved or shredded Parmesan cheese
Tomato Vinaigrette:
Half small clove garlic, pressed
2 tsp (10 mL) balsamic vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) anchovy paste
1/4 cup (60 mL) extra-virgin olive oil
1/3 cup (75 mL) finely chopped seeded drained canned tomato
Directions:
Sprinkle steak with pepper; grill or pan-fry until medium-rare.
Set aside.
Tomato Vinaigrette: In bowl, whisk together garlic, balsamic vinegars, salt and anchovy paste.
Whisk in oil; whisk in tomatoes.
Place arugula in shallow salad bowl (or 4 separate plates or bowls).
Slice cucumbers lengthwise as thinly as possible to form ribbons.
Top arugula with cucumbers and onion.
Slice steak thinly across grain; arrange over greens. Spoon vinaigrette over salad.
Top with a sprinkling of grated Parmesan cheese.
Makes 4 servings.