Umami Steak & Arugula Salad Recipe
Ingredients
- 2 pounds rib eye, hanger steak, or skirt steak
- 2 to 3 tablespoons coconut aminos
- 6 cups fresh arugula
- 1/4 cup pumpkin seeds, pine nuts, or sunflower seeds
- 4 ounces blue cheese, goat cheese, or feta (optional)
- 1/2 cup balsamic vinaigrette (page 344)
- Coarse sea salt, for garnish
Preparation
Marinate the steak: In a large baking dish, coat the steak evenly in the coconut aminos and the spice blend. Cover and place in the refrigerator to marinate for at least 20 minutes or up to 4 hours
When you’re ready to grill the steak, preheat a grill or grill pan to high heat. Cook the steak for 3 to 5 minutes per side, depending on the thickness and desired level of doneness. Set the cooked steak aside to rest for 10 minutes, then slice it against the grain into thin strips
While the steak is resting, assemble the rest of the ingredients in large bowls for the salad
Add the sliced steak on top of the salad and serve while the steak is still warm. Garnish with coarse sea salt