HERBED STEAK WITH ARUGULA AND POTATOES
Although this dinner is free of gluten, dairy, soy, and nuts, no one who eats it will feel deprived.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 8
Steps:
- Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
- Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.
Nutrition Facts : Calories 439 g, Fat 22 g, Fiber 4 g, Protein 38 g, SaturatedFat 6 g
STEAK SALAD WITH POTATOES AND ARUGULA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.
- While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.
- Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
- Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.
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