A steak salad that will make your heart sing. Nom Nom yumminess in every bite: crunchy pine nuts, sweet pear, and steak steak steak steak make this perfect for any occasion. But especially one where you want to eat something really good.
ARUGULA STEAK SALAD WITH BALSAMIC HONEY VINAIGRETTE from Hatchery
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 lb. flank steak
- 3 Tbsp. The Other Brother Co. Carmel Valley Extra Virgin Olive Oil, to taste
- Salt and pepper, to taste
- 2 Tbsp. DAK's Steakhouse Spice Blend
- 1 Tbsp. Everyday Eclectic Aged Balsamic Honey
- 1 clove garlic
- 1/2 a lemon, zested and juiced
- 8 cups baby arugula
- 4 oz. crumbled gorgonzola cheese
- 3 Tbsp. pine nuts, toasted
- D'anjou pear, thinly sliced
Let's go
- Rub both sides of the steak with 1 Tbsp. of The Other Brother Co. Carmel Valley Extra Virgin Olive Oil.
- Season both sides generously with salt and DAK’s Steakhouse Spice Blend. Let stand at room temperature for 1 hour.
- Heat a cast-iron skillet over high heat.
- Place the steak in the pan and cook without moving for 2 1/2 minutes.
- Turn and cook for 2 1/2 more minutes.
- Reduce heat to medium and continue to cook until a thermometer inserted into the steak reads 120-125°F (if you like your steak more well done, just continue to cook until you’ve reached your desired doneness).
- Transfer to a platter and let stand, loosely covered, for 10-30 minutes.
- Whisk together Everyday Eclectic Aged Balsamic Honey, garlic, salt and pepper, and lemon.
- Whisking constantly, add 2 Tbsp. of The Other Brother Co. Carmel Valley Extra Virgin Olive Oil in a thin stream and continue to whisk until emulsified.
- Arrange the greens on a large serving platter.
- Cut the steak across the grain into slices about 1/4″ thick.
- Arrange the steak on the salad. Top with gorgonzola cheese, pine nuts, and pear, and serve immediately with the vinaigrette.
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