Steak and Arugula Salad
The steak adds high-quality, satiating protein to this dish while the arugula packs in a slew of nutrients.
Serve with a wholewheat baguette for added carbohydrates and remove the peanuts if you have an allergy.
- 1 Sirloin steak (about 10-11 ounces)
- For the marinade
- 2 Tbsps soy sauce
- 2 Tbsps Oil
- 2 Tbsps Cognac
- clarified butter (for frying)
- For the salad
- 3 cups Arugula
- 1 handful soybean sprout
- 1 red pepper (cut into thin strips)
- 2 scallions (sliced)
- 4 Tbsps Peanuts (roughly chopped)
Wash and sort the arugula and soybean sprouts and drain well.
Remove the steak from the marinade and drain the excess. Heat the clarified butter and quickly sear the steak on all sides over fairly high heat. Then wrap in aluminum foil and put it into the oven at 175F for 20 minutes.
Slice the meat very thinly. Put the arugula and bean sprouts into bowls, add the meat, nuts, spring onions, and peppers and serve. Serve the vinaigrette separately at the table.