“The discovery of a new dish does more for the happiness
of the human race than the discovery of a star.”
~ Jean-Anthelme Brillat-Savarin
I Love This Recipe for 7 Reasons
- It’s fast enough to make on a worknight.
- It’s beautiful enough to serve at a dinner party.
- It’s a foolproof method for cooking steak perfectly every time.
- Steak and arugula are a magic combination.
- Arugula is the one modern green that’s still similar to its wild ancestor. That means it’s higher in antioxidant activity than almost any other green.
- This recipe is AIP-friendly, but people on a Standard American Diet love it, too. It tastes too good for anyone to guess it’s healthy (but it is).
- It’s absolutely delicious! Enough said.
Recipe
adapted from Food52
Steak Salad with Arugula (Paleo, AIP, GAPS, Wahls, Low-FODMAP, Whole30)
- Total Time: 22 minnutes
- Yield: 2 servings
Ingredients
- 12 oz. steak (my favorite cuts are flat iron or top sirloin for this recipe)
- 5 oz. baby arugula
- 1 lemon
- extra virgin olive oil
- sea salt, to taste
- black pepper, to taste (optional – omit for AIP)
Instructions
- Preheat oven to 375 degrees. Sprinkle both sides of steak liberally with salt and pepper (if using), and let them come to room temperature while the oven heats.
- Heat large oven-proof skillet over medium-high heat for 5 minutes. Add steaks to dry pan and sear for 2 minutes a side.
- Put the skillet in the preheated oven and cook for 5-7 more minutes, until it reaches an internal temperature of 135 degrees. This is medium rare, which I like best. (For a rare steak, cook it less time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees). If you don't have meat thermometer, here's another method to test for doneness.
- Be careful taking skillet out of oven; the handle will be HOT.
- When the steak is done, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle into the meat, rather than on your cutting board when you slice it.
- While the steak rests, place arugula in a large bowl, drizzle with olive oil and the juice of 1/2 lemon. Sprinkle liberally with salt and toss to blend. Taste and add more oil, lemon juice or salt as needed. Divide between 2 plates.
- Slice the steaks into bite-size pieces, diagonally across the grain. Scatter the steak pieces on top of the plates with the arugula.
- Lastly, pour steak juices from the cutting board on top, and sprinkle one more time with a little pepper (if using).
- Serve, and savor every bite!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Courses
- Method: Oven
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This is exactly the kind of recipe I love — quick and easy! I’m gonna go get some steak out of the freezer right now. Beef is what’s for dinner tonight! We just started our AIP journey a few days ago (Hubby has ulcerative colitis), so I’ll be looking to add more recipes like this one to the repertoire. Thanks!
This is one of my husband’s favorite recipes. I hope yours feels the same!
Sometimes it’s the simplest things with the fewest ingredients that are the best! This looks gorgeous and I can’t wait to try the sear and bake method.
Your mid-rare looks perfect! I love a good steak salad – will have to try yours 🙂
Before this recipe, I could NEVER cook a steak correctly. It was always overdone or underdone. I love this sear and bake method; it’s much more foolproof. I use it for pork chops, too!