Italian · Dinner
Beef and Arugula Salad
Sliced seared beef sirloin served warm over peppery arugula with shaved Parmesan, cannellini beans and cherry tomatoes, dressed in red wine vinegar and olive oil. The substantial beef and beans deliver over 50g protein and 7g fiber while keeping the salad light and quick to plate.
$8
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
598Calories
58.3gProtein
32.4gFat
19.8gCarbs
3.1gSugar
7.6gFiber
642mgSodium
137mgChol
9.8gSat Fat
1350mgPotassium
320mgCalcium
5.8mgIron
3.4mcgVitamin B12
14mgVitamin C
Goes well with
San Pellegrino Limonata or Fresh Lemon Sparkling Water
local
Italian Red Wine (Barbera or Chianti)
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat beef sirloin dry, season both sides with salt and pepper, halve cherry tomatoes, and mince the garlic clove.
2
Sear
Heat olive oil in a skillet over high heat and sear steak 3 minutes per side until deeply browned with a warm pink center.
3
Rest
Transfer steak to a board and rest 5 minutes so the juices redistribute throughout before slicing.
4
Plate
Slice steak thinly against the grain, whisk together vinegar, remaining oil and garlic, toss arugula with beans, tomatoes and dressing, fan steak over salad and scatter Parmesan on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 4 cups100g arugula
- 2/3 cup60g, about half a 15 oz can, drained cannellini beans
- 1.4 oz40g Parmesan, shaved
- 1/2 cup90g cherry tomatoes, halved
- 2 tbsp30ml olive oil for cooking and dressing
- 2 tbsp2 tbsp red wine vinegar
- 1 clove1 clove garlic
- salt, to taste
- black pepper, to taste
