Steak Salad with Balsamic Vinaigrette
Ingredients
- 2 pounds rib eye, hanger steak, or skirt steak
- 2 to 3 tablespoons coconut aminos
- 1 tablespoon @balancedbites TRIFECTA blend
- 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
- Coarse sea salt, for garnish
Balsamic vinaigrette
- 2/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 teaspoon gluten-free Dijon mustard
- 1/2 teaspoon anchovy paste
- Sea salt and ground black pepper to taste
Preparation
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.
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.
Balsamic vinaigrette
Place all of the ingredients, except the salt and pepper, in a blender and blend on low for 10 to 20 seconds. You can also whisk the ingredients together, but the dressing will not be as smooth.
Taste the dressing, add salt and pepper to taste, and adjust the other seasonings to your liking. Add more oil, vinegar, and/or citrus juice as desired.
Store in an airtight glass container in the refrigerator for up to 3 weeks.
