Steak salad with arugula and avocado
A juicy steak on a bed of arugula with creamy avocado and Parmesan
A juicy steak on a bed of arugula with creamy avocado and Parmesan
There are a few ingredients I absolutely love. Arugula, (good) steak, Parmesan and avocado are some examples. Sometimes life is very simple: you just put together a few things you really enjoy and tadaaa: a delicious recipe is born! Not many quantities are listed because you should mostly season to taste. Maybe you want extra meat and less cheese — that’s entirely up to you =)
1. Make sure the steak has been out of the refrigerator for about an hour before cooking. Decide how you like your steak: if you prefer it rare, cook it for about one minute per side; for medium, about 2 minutes per side; and if you like it well done, cook it for around 3 minutes per side.
2. Heat some olive oil in a pan over high heat until very hot. Place the steak in the pan and sear it briefly on each side. For rare: slightly less than a minute per side, basically just to sear. Now sprinkle some salt & pepper over it, add a generous knob of butter to the pan and turn the heat down. Make sure the steak rests in the butter for a moment, then remove it from the pan and let it rest for 10 minutes wrapped in aluminum foil.
3. You now have a super tender steak. While the meat is resting, make the salad: toss salt & pepper and olive oil through the arugula and spread it on a platter. Cut the avocado into cubes and distribute them over the greens. Slice the steak into nice slices about 1 cm thick and lay them on the arugula. Drizzle a little olive oil over everything and finish with coarsely grated Parmesan.
Recipe
This steak salad with arugula and avocado is an elegant and nutritious meal. Juicy pan-seared steak is combined with fresh arugula, creamy avocado and coarsely grated Parmesan cheese.
| Course | Main course |
|---|---|
| Kitchen | Italian |
| Servings | 2 |
| Preparation time | 25 min |
|---|---|
| Stiffen up min. | 10 min |
| Total | 25 min |
1. Make sure the steak has been out of the refrigerator for about an hour before cooking. Decide how you like your steak: if you prefer it rare, cook it for about one minute per side; for medium, about 2 minutes per side; and if you like it well done, cook it for around 3 minutes per side.
2. Heat some olive oil in a pan over high heat until very hot. Place the steak in the pan and sear it briefly on each side. For rare: slightly less than a minute per side, basically just to sear. Now sprinkle some salt & pepper over it, add a generous knob of butter to the pan and turn the heat down. Make sure the steak rests in the butter for a moment, then remove it from the pan and let it rest for 10 minutes wrapped in aluminum foil.
3. You now have a super tender steak. While the meat is resting, make the salad: toss salt & pepper and olive oil through the arugula and spread it on a platter. Cut the avocado into cubes and distribute them over the greens. Slice the steak into nice slices about 1 cm thick and lay them on the arugula. Drizzle a little olive oil over everything and finish with coarsely grated Parmesan.
Letting the steak rest in aluminum foil is an important step you should not skip. The juices redistribute through the meat, ensuring every slice stays wonderfully tender and juicy. Only slice the meat after the resting time has passed.
Preferably use a good-quality steak or beef tenderloin for the best result. A cast-iron or stainless-steel frying pan works excellently to develop a nice crust. Serve the salad immediately after placing the steak on it for the best experience.
Inspiration for all your dishes