Steak, Arugula And Pecorino Salad
This refreshing and savory salad brings together tender grilled flank steak, peppery arugula, juicy tomatoes, and a zesty shallot vinaigrette that perfectly complements the flavors. Topped with delicate curls of pecorino romano or Parmigiano-Reggiano cheese, this dish is a delightful feast for the senses.
— Constant Cookbook
Ingredients
- 1 1/2 Tbs. red wine vinegar
- 1 shallot, minced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup olive oil
- 1/2 grilled flank steak (see related recipe at left)
- 10 oz. arugula, stems removed
- 1 lb. cherry or grape tomatoes, halved
- 1/4 lb. pecorino romano or Parmigiano-Reggiano cheese
Instructions
- <b>Make the shallot vinaigrette</b>
- In a small bowl, whisk together the vinegar, shallot, salt and pepper. Gradually whisk in the olive oil.
- <b>Make the salad</b>
- Thinly slice the steak across the grain. In a large bowl, combine the arugula, tomatoes and steak. Add the vinaigrette and toss well. Using a vegetable peeler, shave curls of the cheese over the salad. Divide among large plates and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
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