This is the kind of salad that often comes with a healthy serving of gorgonzola or some other very salty cheese. To bring out the flavor without adding any salt or cheese, roast the tomatoes, pickle the onions, toss in a zesty lemon vinaigrette, and sprinkle with fried shallots.
Servings: Makes 5 entree salads with about 3 ounces of steak each Sodium: 65 mg per salad Time: 45 minutes
Roasted tomato ingredients:
4 cups cherry tomatoes
2 tablespoons olive oil
fresh ground black pepper
Steak ingredients:
1 pound lean beef (skirt steak, flank steak, or london broil works well)
2 tablespoons fresh ground black pepper
2 tablespoons cooking oil
Lemon vinaigrette:
1/4 cup lemon juice
1 tablespoon sugar
2 tsp unsalted ground mustard (or 1/2 tsp dry ground mustard)
1/2 cup olive oil
Remaining ingredients:
10 cups arugula
1) Roast the tomatoes - Place whole cherry tomatoes on a parchment lined roasting sheet and drizzle with olive oil and black pepper. Roast at 400°F for 15 minutes.
2) Pan fry the steak and finish it in the oven - While the tomatoes are roasting, season beef with 2 tablespoons fresh ground black pepper. Heat a heavy bottom skillet (cast iron works best because this is going to go into the oven next). Add oil to the skillet and turn heat on high. Once the oil is hot, sear the beef for 2-3 minutes on each side. Transfer to a 400°F oven and bake. The baking time will depend on how thick your steak is and how well you like it cooked. Here's a helpful steak doneness guide from Omaha Steaks. I like the steak medium-well so I bake for about 12-15 minutes until an instant read thermometer reads about 145°F. Let the meat rest for at least 15 minutes before slicing.
3) For the lemon vinaigrette dressing - combine all dressing ingredients and whisk or shake to combine.
4) Assemble the salad - Toss the arugula, pickled onions, and roasted tomatoes in the lemon vinaigrette. Top with sliced steak and lots of fried shallots.
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