Steak Arugula Salad with Cilantro Jalapeño Lime Dressing

Steak Arugula Salad with Cilantro Jalapeño Lime Dressing

Prep Time: 15 - 20 minutes

Cook Time: 7 - 10 minutes

Servings: 4

Ingredients:

• Cilantro jalapeño lime dressing
• Seared and chilled steak, sliced *
• 4-5 cups arugula
• ½ head radicchio, thinly sliced
• 4-5 radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta
• 1 avocado, cut into small chunks
• 1 red bell pepper, cut into 1/4 inch strips
• ½ red onion, cut into ¼ inch slices
• 1 tsp ground cumin
• Salt and pepper, to taste

*I’d recommend a ribeye or NY strip steak, but feel free to use your cut of choice. I like to cook mine to a medium-rare, about 130F.

Directions:

1. Heat a pan or cast iron over medium-high heat. Add 2 tbsp olive oil.
2. Once hot, add the bell pepper and red onion, stirring to coat in the oil. Allow to cook for a few minutes undisturbed to promote caramelization and browning. After a few minutes, season with salt.
3. Continue sauteing the bell pepper and onion until the sides are browned and softened. Season with black pepper and cumin, and cook for another 2 minutes, then remove from the heat on a plate to cool.
4. In a large bowl, toss together the arugula, radicchio, radishes, cherry tomatoes, feta, avocado, and sauteed bell pepper and red onion with a generous pour of the cilantro jalapeno lime dressing. Adjust to taste with more salt and/or dressing.
5. Serve with the sliced steak on top, and more dressing on the side.