Umami Steak and Arugula Salad
Ingredients
- 2 pounds rib eye, hanger steak, or skirt steak
- 2 to 3 tablespoons coconut aminos
- 1 tablespoon Trifecta Spice Blend (garlic, salt, and pepper)
- 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
Preparation
Marinate the steak in a large baking dish by coating it evenly in the coconut aminos and the spice blend, then cover and refrigerate 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, garnished with coarse sea salt.
