Name: Lemon-Basil Steak Salad with Eggs, Green Beans, Radishes & Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 eggs; 1 small pkg fresh basil; 3 cloves garlic; 0.68 kg green beans; 1 ½ lemons; 1 ½ bunches radish; 1.02 kg striploin (New York strip) steak; black pepper; Dijon mustard; extra virgin olive oil; salt

Lemon-Basil Steak Salad with Eggs, Green Beans, Radishes & Arugula Lemon-Basil Steak Salad with Eggs, Green Beans, Radishes & Arugula — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 eggs

1 small pkg fresh basil

3 cloves garlic

0.68 kg green beans

1 ½ lemons

1 ½ bunches radish

1.02 kg striploin (New York strip) steak

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and halve green beans crosswise.

Once the water is boiling, uncover, add beans, and stir for a few seconds; cook until fork-tender, 2-3 minutes. Using a slotted spoon, transfer beans to the colander, rinse with cold water, and set aside to drain (reserve pot with boiling water for later use).

While the beans are cooking, peel and mince garlic. Place in a large bowl.

Juice lemons into the bowl with the garlic. Add oil, Dijon, salt, and pepper, then whisk to combine the dressing. Set aside.

Carefully add eggs to the pot of hot water and return to a boil over high heat. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak and grill until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Meanwhile, trim and slice radishes crosswise into thin rounds. Add to the bowl with the dressing.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl along with the cooled green beans and arugula. Toss to combine the salad and set aside.

Peel and quarter eggs, then season with salt and pepper.

Thinly slice steak against the grain.

To serve, divide salad, steak, and eggs between plates or bowls. Enjoy!

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