Steak & Arugula Salad with Sun-Dried Tomato & Lemon Dressing

• Gluten free

• Meat

  • 2 6-ounce top sirloin steaks

• Produce

  • 2 large handfuls Arugula, fresh
  • 1 Small handful Italian parsley, fresh
  • 1 Lemon, medium
  • 2 tbsp Sun dried tomatoes

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on 5minutesformom.com

Description

Ingredients

• 2 6-ounce top sirloin steaks
• 2 large handfuls of fresh arugula
• 3 tablespoons olive oil, divided
• 1 medium lemon, juiced & zested
• ¼ teaspoon salt, divided
• ¼ teaspoon pepper, divided
• 2 tablespoons sun-dried tomatoes, chopped
• ¼ cup shaved parmesan cheese
• Small handful fresh Italian parsley, chopped (appx. ¼ cup)

Directions

• Place a skillet on the stove over medium-high heat. When the pan is hot, add the olive oil.
• Season the steak with a ⅛ teaspoon each of the salt and pepper, and carefully lay them in the skillet.
• Cook for three minutes on one side, turn them over, and allow them to cook for another three minutes. Remove them from the pan, and set aside to rest for five minutes.
• While the steak is resting, you can make your dressing.
• Add one tablespoon lemon juice and one teaspoon zest to a big bowl.
• Drizzle in the olive oil, constantly whisking to emulsify.
• Add most of the parsley, sun-dried tomatoes, salt, and pepper, and stir to combine.
• Add the arugula and most of the parmesan, and toss to coat.
• Divide the arugula salad up between two serving plates.
• Slice the steak into bite-size pieces, going against the grain, and arrange it on top of the arugula.
• To serve, garnish with additional parmesan, lemon zest, and parsley, if desired.