This light but flavor-packed supper pairs sweet balsamic vinegar and rich pine nuts with satisfying beef. Round out the meal with a baguette.
Ingredients
- 1 lb boneless New York strip steak
- ¼ cup pine nuts
- ½ cup oil-packed sun-dried tomatoes
- 1 (5 oz) pkg arugula
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 (2 oz) chunk Parmesan cheese
Steps
- Set grill to medium-high. Season the steak with salt and pepper. Grill steak 4–6 min. per side, until an instant-read thermometer reads 145°F (for medium). Transfer steak to a cutting board and let rest 5 min.
- Meanwhile, in a dry skillet, toast pine nuts 5 min., until golden brown. Drain and slice the sun-dried tomatoes.
- On a large platter, combine the arugula and tomatoes. Drizzle with the oil and vinegar. Season with salt and pepper. Using a vegetable peeler, shave the Parmesan on top. Thinly slice steak and arrange over arugula. Garnish with pine nuts.
Tags
- sun dried tomatoes
- steak
- arugula
- S4 2018
- guiding star
- balsamic vinegar
- 15 min
- parmesan cheese
- salad
Nutrition information
- Calories 483kcal 24%
- Fat 37.7g 58%
- Saturated fat 11.8g 59%
- Carbs 6.9g 2%
- Sodium 333mg 14%
- 2.0g sugar
- 1.4g fiber
- 29.4g protein
- 103mg cholesterol
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