Steak and Arugula Salad

It’s summertime, and that means we’re looking for quick and easy recipes. This Steak and Arugula Salad is the perfect weeknight meal, is great for entertaining, and makes great leftovers!

Arugula, while actually in the cruciferous family, is often used a salad green. It has a bright, peppery flavor, and is packed with nutrients. Arugula is high in Beta-Carotene, Vitamin C, Folate, Vitamin K, Fiber and Magnesium.

These ingredients allow the body’s cardiovascular, nervous, and digestive systems to continue working properly. Arugula is loaded with antioxidants which help to calm inflammation and cool down the body.

Lemon helps to balance the pH of the body and has Vitamin C, Folate and Potassium.

The steak not only provides clean protein, but it also has the amino acids your body needs to rebuild and repair.

Try this easy recipe out this week – and if you don’t want to heat up the house, fire up that grill to cook the steak. You’ll find this recipe, and many others that help to fight inflammation, boost the immune system and calm the body, in our new Autoimmune Recovery and Gut Detox Program. More details on that program soon!

INGREDIENTS:

12 ozs Top Sirloin Steak
5 ozs Arugula
1 Lemon
1 tbsp Extra Virgin Olive Oil
Sea Salt (to taste)

DIRECTIONS:

Preheat oven to 375 degrees F. Sprinkle both sides of the steak liberally with salt. Let 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 per side.

Put the skillet in the oven and cook for 5-7 more minutes for medium rare. For a rare steak, cook it less to time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees. Cooking steaks to well done is not recommended as you will lose flavor.

When the steak is cooked to desired doneness, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle back into the meat.

While the steak rests, place arugula in a large bowl, drizzle with olive oil and the juice of 1/2 a lemon. Sprinkle liberally with salt and toss to blend. Divide between 2 plates.

Cut the steak into bite-sized pieces, diagonally across the grain. Scatter the steak pieces on top of the 2 plates of arugula. Pour steak juices from the cutting board (if any) on top of the salads.