Steak & Arugula Salad
with Roasted Vegetables & Lemon Garlic Dressing
with Grass-Fed Flank Steaks
Details
Tender steaks are served over a bed of lemony parmesan and garlic dressed arugula that's tossed with roasted veggies for a hearty, vibrant dinner.
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Ingredients
2 each
Grass-Fed Flank Steaks
2 oz
Arugula
1 each
Red Onion
6 oz
Carrots
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
3 tbsp
Roasted Garlic Onion Dressing
¼ cup
Grated Parmesan Cheese
1 each
Lemon
2 clove
Garlic
2 tbsp
Roasted Pistachios
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion(s); cut into 1/2-inch-wide wedges. Place the carrot pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
step 2
Make the dressing
Meanwhile, quarter and deseed the lemon(s). Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the onion dressing, half the parmesan, as much of the garlic paste as you'd like, and the juice of 2 lemon wedges (or 4 wedges for 4 servings).
step 3
Cook the steaks
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 4
Make the salad & serve your dish
In a large bowl, combine the arugula, half the dressing, and roasted vegetables. Season with salt and pepper; toss to combine. Serve the salad topped with the sliced steaks and remaining dressing. Garnish with the pistachios and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!
Ingredients
2 each
Grass-Fed Flank Steaks
2 oz
Arugula
1 each
Red Onion
6 oz
Carrots
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
3 tbsp
Roasted Garlic Onion Dressing
¼ cup
Grated Parmesan Cheese
1 each
Lemon
2 clove
Garlic
2 tbsp
Roasted Pistachios
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion(s); cut into 1/2-inch-wide wedges. Place the carrot pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
step 2
Make the dressing
Meanwhile, quarter and deseed the lemon(s). Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the onion dressing, half the parmesan, as much of the garlic paste as you'd like, and the juice of 2 lemon wedges (or 4 wedges for 4 servings).
step 3
Cook the steaks
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 4
Make the salad & serve your dish
In a large bowl, combine the arugula, half the dressing, and roasted vegetables. Season with salt and pepper; toss to combine. Serve the salad topped with the sliced steaks and remaining dressing. Garnish with the pistachios and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!