YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Cherry Tomatoes and Arugula
Grilled sirloin steak sliced thin over a bed of peppery arugula and juicy cherry tomatoes, finished with a bright and zesty balsamic vinaigrette.
INGREDIENTS
5.5 ounces Top Sirloin Steak
2 cups Arugula
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
2 tablespoons sliced Red Onion
PREPARATION
Preheat your grill or cast-iron skillet to medium-high heat.
Season the sirloin steak on both sides with a pinch of sea salt and cracked black pepper.
Place the steak on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep it juicy.
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple dressing.
In a large salad bowl, combine the fresh arugula, halved cherry tomatoes, and thinly sliced red onion.
Slice the rested steak against the grain into thin strips.
Top the arugula mixture with the steak slices and drizzle the balsamic dressing over the entire salad just before serving.