Steak and Arugula Salad with Pesto Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the steak with salt and pepper on both sides.
• STEP 3.Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness.
• STEP 4.Remove the steak from the grill and let it rest for 5 minutes before slicing.
• STEP 5.In a small bowl, whisk together the pesto, olive oil, lemon juice, and honey to make the vinaigrette.
• STEP 6.In a large bowl, toss the arugula with half of the vinaigrette.
• STEP 7.Divide the arugula among plates and top with sliced steak.
• STEP 8.Drizzle the remaining vinaigrette over the steak and serve immediately.

Cooking Tips

• Make sure to let the steak rest before slicing to allow the juices to redistribute.
• You can use store-bought pesto or make your own for the vinaigrette.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes or shaved Parmesan cheese.

Storage and Serving

• This salad is best served immediately after assembling.
• If you have leftovers, store the steak and arugula separately in airtight containers in the refrigerator.
• The vinaigrette can be stored in a jar in the refrigerator for up to a week.