Arugula Salad with Cold Steak and Roquefort
Salads • American
Description
For this dish, it is not necessary to use a grill. You can sear the meat in a pan, cutting the steaks into 4 pieces beforehand to cook them faster and prevent them from becoming too dry. There is also a version of the recipe using meat leftover from yesterday's lunch. In this case, heat the steaks to room temperature and slice them.
Ingredients
- Ketchup 1 tablespoon
- Dijon Mustard 2 tablespoons
- Sugar 1 teaspoon
- Meyer Lemon Juice 2 tablespoons
- Olive Oil ⅓ cup
- Balsamic Vinegar 2 tablespoons
- Arugula 2 bunches
- Veal Tenderloin 20 oz
- Salt 1 teaspoon
- Roquefort cheese 5 oz
- Ground Black Pepper ½ teaspoon
Step-by-Step Guide
Step 1
Mix ketchup, mustard, sugar, finely chopped garlic, fresh lemon or lime juice, balsamic vinegar, olive oil (⅓ cup), salt (½ teaspoon), and a pinch of black pepper to make the sauce.
Step 2
Cut two large steaks in half, sprinkle with salt (½ teaspoon) and pepper (¼ teaspoon).
Step 3
Grease a hot baking sheet or skillet with olive oil, place the meat on it, and put it in the hottest grill for a few minutes (if using a gas grill, for 4-6 minutes). Remember to flip the meat once.
Step 4
Remove the cooked steaks from the grill and let them rest, covered with foil. After 5 minutes, slice them thinly, as for sandwiches.
Step 5
Arrange fresh arugula on plates, place the slices of meat on top, drizzle with the prepared sauce, and sprinkle with Roquefort.
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