Steak & pepper tartines with arugula salad
Delight in the perfect blend of juicy steak and flavorful pepper atop crunchy tartines, paired with peppery arugula salad for a taste sensation.
Ingredients:
- 5 tablespoons extra-virgin olive oil, divided
- 3 cups presliced fresh bell pepper-and-onion mix (280g)
- 2 teaspoons white-wine vinegar plus 2 tablespoons, divided
- 450g shaved sandwich steak
- ¾ teaspoon ground pepper, divided, plus more to taste
- ¼ teaspoon salt, divided
- ½ cup shredded Gruyère or provolone cheese
- 8 cups baby arugula (140g)
- 4 slices crusty whole-wheat bread (1/2 inch thick), lightly toasted
- 8 teaspoons prepared horseradish aioli or horseradish sauce
Instructions:
- Heat up a skillet with 1 tablespoon of oil on medium-high heat. Put in the peppers and onions and cook while stirring occasionally, until they are soft and slightly browned, around 5 to 7 minutes. Mix in 2 teaspoons of vinegar. Put the cooked vegetables in a bowl.
- Pour 1 tablespoon of oil into the skillet. Add the steak, season it with 1/2 teaspoon of pepper and 1/8 teaspoon of salt, and cook by stirring and breaking it apart with tongs or a fork until it's no longer pink, for about 3 to 4 minutes. Return the vegetables to the skillet, mix them well. Sprinkle cheese on top. Cover the skillet and take it off the heat.
- In a large bowl, mix arugula with the remaining 3 tablespoons of oil, 2 tablespoons of vinegar, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt.
- Spread 2 teaspoons of aioli (or sauce) on each slice of bread and add one-fourth (about 1 cup) of the steak mixture on top. Serve the tartines with the arugula salad. Add more pepper on top, if preferred.
Summary:
- Calories: 2615 kcal
- Fat: 193 g
- Protein: 132 g
- Carbs: 90 g
- Potassium: 2952 mg
- Magnesium: 284 mg