Tomato and arugula salad with grilled steak and mushrooms
This Tomato and Arugula Salad with Grilled Steak and Mushrooms features grilled beef fillet paired with earthy mushrooms, fresh arugula, and sun-dried tomatoes, creating a well-rounded meal. The salad is topped with a zesty dressing made from vinegar and lemon juice, perfect for any occasion.
Cook time 15 min
Prep time 10 min
Ingredients:
6 garlic cloves5 tbsp olive oil
2 mushrooms
8 oz beef fillet
1 tsp salt
1 tsp black pepper
2 tbsp vinegar
1 tsp lemon juice
2 cups arugula
1/3 cup sun-dried tomatoes
This Tomato and Arugula Salad with Grilled Steak and Mushrooms is a delightful combination of flavors and textures. The rich, savory taste of grilled beef fillet paired with the earthy mushrooms and the fresh, peppery bite of arugula makes for a well-balanced, satisfying meal. This recipe is not only delicious but also packed with nutrients, offering a wholesome and hearty dish that is perfect for any occasion.
Instructions:
- In a small bowl, combine the minced garlic, 3 tablespoons of olive oil, salt, and black pepper. Mix well.
- Place the beef fillet in a shallow dish and pour half of the marinade over it. Make sure the steak is well coated. Reserve the other half of the marinade for the mushrooms.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade, letting any excess drip off.
- Grill the steak for about 4-5 minutes per side, or until desired doneness.
- Remove from grill, cover with foil, and let rest for 5-10 minutes before slicing thinly.
- While the steak is resting, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown.
- Pour the reserved marinade over the mushrooms and cook for an additional 2 minutes. Remove from heat.
- In a small bowl, whisk together the vinegar, lemon juice, and the remaining 1 tablespoon of olive oil.
- In a large mixing bowl, combine the arugula and sun-dried tomatoes.
- Pour the dressing over the salad and toss gently to coat.
- Arrange the arugula and sun-dried tomato salad on a serving platter.
- Top with the grilled steak slices and cooked mushrooms.
- Serve immediately while the steak and mushrooms are still warm. Enjoy!
Your Tomato and Arugula Salad with Grilled Steak and Mushrooms is now ready to serve. The tantalizing blend of grilled beef, savory mushrooms, and fresh arugula combined with the tangy notes of sun-dried tomatoes and a flavorful dressing makes this dish an absolute crowd-pleaser. Enjoy this nutritious and delicious salad as a main course or a substantial side, and relish the complex and harmonious flavors in every bite.
Tomato and arugula salad with grilled steak and mushrooms FAQ:
Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness. Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the steak, mushrooms, and salad components separate if possible to maintain freshness.
Yes, you can substitute arugula with spinach, mixed salad greens, or kale for a different flavor profile, but keep in mind that each green will change the overall taste.
If you don't have sun-dried tomatoes, you can use fresh tomatoes, roasted red peppers, or even olives for a different flavor. Adjust the amounts to taste.
Red wine vinegar or balsamic vinegar works best in this dressing for a richer flavor, but you can also use white wine vinegar if that’s what you have on hand.
Tips:
- Ensure the beef fillet is at room temperature before grilling to promote even cooking.
- Preheat your grill or grill pan; a hot cooking surface will sear the meat quickly, locking in its juices.
- Do not overcrowd the mushrooms in the pan; cook them in batches if necessary to achieve a beautiful golden-brown sear.
- Toss the arugula lightly with the dressing just before serving to keep the leaves crisp and vibrant.
- You can briefly soak sun-dried tomatoes in hot water if they are too tough, making them more tender and easier to chew.
- Rest the grilled steak for a few minutes before slicing to retain its juiciness and ensure even distribution of the juices.
- Feel free to add other fresh veggies or toppings, such as cherry tomatoes, roasted bell peppers, or shaved Parmesan, to suit your preferences.
Nutrition per serving
2 ServingsCalories 300kcal
Protein 40g
Carbohydrates 13g
Fiber 2.77g
Sugar 6g
Fat 44g
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