Steak Salad with Salsa Verde Vinaigrette adds a romantic, delicious flair to everyday salads. Juicy, perfectly pink slices of tender steak atop a bed of fresh, hearty arugula which brings out the steak's fattiness. Drizzled all over with a herbaceous, tangy, and warm dressing, Steak Salad with Salsa Verde Vinaigrette feels like something you could serve your favorite person by candlelight. It takes less than half an hour to make so you can focus on enjoying the delightful conversation and wonderful flavors.
Ingredients• 1 (8-ounce) sirloin steak • 1/2 teaspoon kosher salt, divided • 1/4 teaspoon black pepper • 1/4 cup olive oil • 2 tablespoons fresh flat-leaf parsley, finely chopped • 1 1/2 tablespoons white wine vinegar • 1 tablespoon capers, finely chopped • 1 teaspoon garlic, minced • 1/4 teaspoon crushed red pepper flakes • 5 cups arugula • 1/2 cup red onion, thinly sliced • 1/4 cup fresh parmesan cheese, shaved
Heat a skillet over medium-high heat on the stovetop.
Coat the skillet with cooking spray.
Season the steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add the steak to the skillet, cooking until medium-rare, reading 130 degrees F when tested with a meat thermometer, about 3 minutes on each side.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice the steak against the grain.
In a separate bowl and using a whisk, mix the remaining 1/4 teaspoon salt with the oil, parsley, vinegar, capers, garlic, and red pepper flakes.
Plate the arugula evenly among 4 plates.
Top the arugula evenly with the steak, red onion, and parmesan. Drizzle with the vinaigrette.