BLACK PEPPER FILET OF BEEF SALAD WITH RED ONION VINAIGRETTE

By stepjo7269

The Today Show

Ingredients

• Directions:
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 1/2 small red onion, diced (about 1/3 cup)
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Pinch of sugar
• 2 cups baby arugula
• * Place the steaks on a wax-paper-lined baking sheet.
• * Combine the salt and pepper, and rub on both sides of the steaks. Place steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.
• * Meanwhile, in a small bowl, combine the red onion, olive oil, red wine vinegar, sugar, and salt and pepper to taste. Whisk well to combine. Set aside.
• * Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.
• * Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.

Details

Servings 4

Preparation

Step 1

Marinating the steaks in a salt and pepper rub overnight is a quick version of air aging the beef. The salt and pepper permeate the meat and impart so much flavor