It isn’t technically salad if it’s topped with steak, but you still get to tell yourself that it’s healthy. This week at NYMM, we’re whipping up a salad you can be proud of – something healthy and simple, but way more involved than a bag of romaine and some store-bought dressing.
We’re pairing seared rosemary and thyme steaks with spicy arugula greens with broiled sumac asparagus and mint tomatoes. Then, we’re topping it off with a slow-roasted lemon and garlic dressing. It’s easy to make but impressive and bursting with flavor. Pair it with a baguette and a glass of your favorite wine for a well-rounded dinner.
And feel free to pack the leftovers for lunch – the steak tastes great cold, too!
Steak and Arugula Salad with Roasted Lemon-Garlic Dressing and Broiled Asparagus and Tomatoes
- 1 ½ pounds of Sirloin steak
- 1 bundle of asparagus
- 1 container of arugula
- 3 lemons, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 tablespoon of chopped mint
- 2 tablespoons of minced rosemary
- 2 tablespoons of minced thyme
- 1 tablespoon of sumac
- ¼ cup of extra virgin olive oil, plus additional to lightly coat steaks, asparagus and tomatoes
- Salt and pepper
- 1 small container of grape tomatoes
Roasted Lemon and Garlic Dressing
- Preheat the oven to 400 degrees F.
- Coat a large sheet pan with a thin layer of olive oil.
- Thinly slice 2 lemons and place them in single layer on a sheet pan.
- Cut the remaining lemon in half and place it on sheet pan. We will use this lemon’s juice for the dressing.
- Thinly slice garlic and place it on a small piece of aluminum foil. Cover lightly with olive oil and close the aluminum foil around the garlic. Place on a sheet pan beside the lemons.
- Place sheet pan, with lemon and garlic, in the preheated oven and cook it for 20 minutes. After the lemons begin to turn golden brown, flip and cook them for an additional 3-5 minutes.
- Remove the pan from the oven and set aside the sliced lemons.
- In a small bowl, juice the remaining lemon and combine it with ¼ cup olive oil, 1 teaspoon of salt and ¼ teaspoon of pepper and set this aside.
Broiled Sumac Asparagus and Mint Grape Tomatoes
- Cut bottom ¼ of asparagus off and throw away, as this part of the asparagus is usually tough and chewy. If you are using skinny asparagus, you may skip this step.
- Place on a large sheet pan in a single layer, leaving room for the tomatoes.
- Add sumac, salt, pepper, and enough olive oil to coat it. Mix the ingredients with your hands to combine.
- Add the tomatoes to the sheet pan, and drizzle them lightly with olive oil. Add chopped mint, salt, and pepper. Combine.
- Broil on high for 7-8 minutes.
Seared Thyme and Rosemary Steaks
- In a medium-sized bowl, combine steaks with minced rosemary, thyme, a generous amount of salt and pepper, and enough olive oil to coat.
- Heat the steaks on a large pan over medium-high heat for 2-3 minutes. This is to help form a crust on the steaks.
- Add steaks to the pan, and cook them for 5-6 minutes per side for a medium-rare taste, depending on thickness.
- Transfer the steak to the cutting board and cover it with aluminum foil. Allow the steaks to rest for 10 minutes before slicing.
- Slice steaks into ¼ inch slices.
- Place arugula on a plate and drizzle with it lemon-garlic dressing. Top it with asparagus, grape tomatoes, lemon slices and the warm sliced steak.
Photos by Josh Guirguis
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