8 oz (250 g) beef grilling steak
1/4 tsp (1 mL) black pepper
8 cups (2 L) arugula leaves
2 mini- cucumbers (or half English cucumber)
1/3 cup (75 mL) thinly sliced sweet onion
1/3 cup (75 mL) shaved or shredded Parmesan cheese
Half small clove garlic, pressed
2 tsp (10 mL) balsamic vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) anchovy paste
1/4 cup (60 mL) extra-virgin olive oil
1/3 cup (75 mL) finely chopped seeded drained canned tomato
Sprinkle steak with pepper; grill or pan-fry until medium-rare.
Tomato Vinaigrette: In bowl, whisk together garlic, balsamic vinegars, salt and anchovy paste.
Whisk in oil; whisk in tomatoes.
Place arugula in shallow salad bowl (or 4 separate plates or bowls).
Using mandoline, vegetable peeler or knife, slice cucumbers lengthwise as thinly as possible to form ribbons.
Top arugula with cucumbers and onion.
Slice steak thinly across grain; arrange over greens. Spoon vinaigrette over salad.
Top with Parmesan.
Makes 4 servings.
Originally Published as Arugula and Beefsteak Salad with Tomato Vinaigrette in Homemakers Magazine, May 2006. First made this in Spring 2006, and made it several times that summer, and again the following summer. Really liked it as a light summer dinner, but then lost track of the recipe. Good to have it back!