Name: Grilled Steak Salad with Arugula, Pecans & Orange-Dijon Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 3 cloves garlic; 3 oranges; ¾ cup pecan halves; 3 shallots; 1.02 kg striploin (New York strip) steak; black pepper; Dijon mustard; extra virgin olive oil; honey; paprika; salt; white wine vinegar

Grilled Steak Salad with Arugula, Pecans & Orange-Dijon DressingGrilled Steak Salad with Arugula, Pecans & Orange-Dijon Dressing — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

3 cloves garlic

3 oranges

¾ cup pecan halves

3 shallots

1.02 kg striploin (New York strip) steak

black pepper

Dijon mustard

extra virgin olive oil

honey

paprika

salt

white wine vinegar

Instructions

Preheat a large grill pan or regular skillet over medium-high heat.

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

Coat bottom of grill pan or skillet with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Meanwhile, wash, zest, and juice half of the oranges into a large bowl. Cut off the skin and white pith from the remaining oranges; cut between the membranes to release the segments and set aside.

Peel and mince garlic; add to the bowl with the orange juice and zest. Add vinegar, oil, honey, Dijon, and spices; whisk to combine the dressing.

Peel and thinly slice the shallots; add to the bowl with the dressing and toss to combine.

Roughly chop the pecans.

Wash arugula (skip if it came pre-washed) and add to the bowl with the dressing and onions; toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad between plates or bowls. Top with pecans, orange segments, and steak. Enjoy!

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