Seared Beef Arugula Salad
4 yellow beet, peeled, halved and sliced 1/4” thick
1 lb top sirloin steak - 1” thick
1/4 cup balsamic vinegar
2 Tbsp steak spice
2 Tbsp ghee or coconut oil
1/2 bulb of fennel - cored and thinly sliced
2 firm anjou pears, peeled, cored and sliced 1/4” thick
1/2 cup lightly toasted hazelnuts
140 g soft unripened goat cheese
1/4 red onion, peeled and very thinly sliced
12-14 cups, packed, arugula
Marinate steak: Sprinkle steak spice evenly over both sides of steak. Place into a glass dish and pour balsamic vinegar to coat. Turn meat several times to ensure vinegar is on all sides. Set aside to marinate for 1-3 hours.
Prepare beet: Add 1” water to bottom of large fry pan. Lay beet slices evenly in pan. Cover and set over medium heat. Bring to a simmer and cook until fork-tender. Remove from pan - set aside on a plate to cool.
Sear steak: Drain marinade from steak. Discard. Set heavy fry pan over very high heat. Add ghee/oil and let it get hot - about 1 minute. Very carefully place drained steak into the hot oil. Sear steak until outside is deep brown and inside is still rare - about 3-4 minutes each side. Cover pan and remove from heat. Let sit while preparing dressing and assembling salad (meat will continue to cook).
2 Tbsp mayonnaise
1 Tbsp raw honey
2/3 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 tsp fine sea salt
pinch of ground black pepper
Method: Whisk mayonnaise and honey together in a small bowl until smooth. Add 2-3 Tbsp of the balsamic vinegar and whisk until smooth. Add remaining vinegar. Gradually whisk in olive oil. Season to taste with salt and pepper.
Salad assembly: Thinly slice the seared steak. Toss fennel, red onion and arugula together in a large shallow bowl. Top with beet, pear and meat slices, arranging them evenly over the salad. Dollop goat cheese on top and sprinkle with hazelnuts. Drizzle dressing evenly over top of salad.
- serves 6