1 bunch of arugula, young leaves, tough stems removed
1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
4 scallions, thinly sliced
Several toasted walnuts, chopped
4 oz goat cheese, crumbled
Pomegranate seeds or thinly sliced kumquats (optional)
2 teaspoon lemon juice
2 Tbsp olive oil
Salt and Pepper
Instructions
Heat a couple teaspoons of cooking oil in a cast iron pan on high
heat. Pat the steaks dry. Sprinkle with a little salt. Sear the steaks in
the pan on both sides, just until nicely browned. Remove from pan
to a cutting board. Let rest for a few minutes before cutting. Slice
thin slices, against the grain of the meat.
Toss together the lettuce greens, arugula, bell pepper, and
scallions. Arrange on individual plates. Sprinkle on chopped
walnuts. Sprinkle with goat cheese. Lay on top several slices of
chilled sliced steak. Sprinkle with pomegranate seeds or sliced
kumquats if using.
Mix together the lemon juice, olive oil, and a dash of salt and
pepper. Drizzle on salad.
Originally Submitted
8/21/2012
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