By Thomas McCrary Jr.
Preheat a grill pan or skillet over medium-high heat. Season the steak with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the pan and cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for 5 minutes.
While the steak is resting, prepare the salad. In a large bowl, combine arugula, roasted beets, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Season the dressing with salt and pepper to taste.
Slice the rested steak thinly against the grain.
Arrange the arugula, roasted beets, and walnuts on a serving platter or individual plates. Top with the sliced steak.
Drizzle the salad with the balsamic dressing just before serving. Toss gently to combine, if desired.
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This Salad Beef Quick and Easy recipe is ready in 30 minutes and features skirt or flank steak, arugula, roasted beets and other delicious ingredients. Contains 460 calories total.
Preheat a grill pan or skillet over medium-high heat. Season the steak with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the pan and cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for 5 minutes.
While the steak is resting, prepare the salad. In a large bowl, combine arugula, roasted beets, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Season the dressing with salt and pepper to taste.
Slice the rested steak thinly against the grain.
Arrange the arugula, roasted beets, and walnuts on a serving platter or individual plates. Top with the sliced steak.
Drizzle the salad with the balsamic dressing just before serving. Toss gently to combine, if desired.
Calories per Serving: 460
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