Arugula and Beefsteak Salad with Tomato Vinaigrette

By 5har0n_nguy3n

Ingredients

• Tomato Vinaigrette:
• 8 oz (250 g) beef grilling steak (rib eye, strip loin or tenderloin)
• 1/4 tsp (1 mL) black pepper
• 8 cups (2 L) arugula leaves
• 2 mini- cucumbers (or half English cucumber)
• 1/3 cup (75 mL) thinly sliced sweet onion
• 1/3 cup (75 mL) shaved or shredded Parmesan cheese
• Half small clove garlic, pressed
• 2 tsp (10 mL) balsamic vinegar
• 2 tsp (10 mL) red wine vinegar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) anchovy paste
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/3 cup (75 mL) finely chopped seeded drained canned tomato

Preparation

Step 1

Sprinkle steak with pepper; grill or pan-fry until medium-rare. Set aside.
Tomato Vinaigrette: In bowl, whisk together garlic, balsamic and wine vinegars, salt and anchovy paste. Whisk in oil; whisk in tomatoes.
Place arugula in shallow salad bowl (or 4 separate plates or bowls). Using mandoline, vegetable peeler or knife, slice cucumbers lengthwise as thinly as possible to form ribbons. Top arugula with cucumbers and onion. Slice steak thinly across grain; arrange over greens. Spoon vinaigrette over salad. Top with Parmesan.