Steak with arugula and orange salad
Delight your taste buds with a refreshing combination of peppery arugula, juicy oranges, and savory steak in this vibrant salad bursting with flavors.
Ingredients:
- 450g hanger steak (½-to-¾-in. thick)
- 1 ¼ teaspoons kosher salt, divided
- 1 ¼ teaspoons freshly ground black pepper, divided
- 5 tablespoons olive oil, divided
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1 ½ cups fresh blackberries, roughly chopped
- 140g baby arugula (about 5 cups)
- ½ cup chopped roasted salted pistachios
- 110g goat cheese, crumbled (about 1 cup)
Instructions:
- Preheat a large cast-iron skillet over medium-high heat. Season the steak with 1 teaspoon of salt and 1 teaspoon of pepper, pressing gently on both sides of the steak to make the seasoning stick. Heat 1 tablespoon of oil in the skillet. Place the steak in the skillet and cook without moving it for 4 minutes. Flip the steak and continue cooking without moving it until the other side is seared, for about 4 to 5 minutes. Add another 1 tablespoon of oil to the skillet and keep cooking the steak, spooning the oil drippings over the steak frequently, until it reaches your desired level of doneness, which takes around 2 to 3 minutes for a medium-rare steak (if you use a thermometer, it should show 122°F when inserted into the thickest part of the steak). Transfer the steak to a plate and let it rest for 10 minutes before slicing it against the grain.
- While the steak is cooking, mix vinegar, honey, ¼ teaspoon of salt, ¼ teaspoon of pepper, and 3 tablespoons of oil in a large bowl. Add blackberries to the mixture. Toss arugula and pistachios in the dressing. Arrange the salad on a plate and top it with sliced steak and cheese.
Summary:
- Calories: 1926 kcal
- Fat: 120 g
- Protein: 154 g
- Carbs: 61 g
- Potassium: 4014 mg
- Magnesium: 406 mg