Hearty Steak and Goat Cheese Salad With Champagne Vinaigrette and Pepitas
(from castro15’s recipe box)
Categories: Salad
Ingredients
- 4 oz Baby Spinach
- 2 oz Baby Arugula
- 9 Cherry Tomatoes
- Shallot
- 2 Sirloin Steaks
- 1 oz Dijon Mustard
- 2 oz Champagne Vinegar
- 1/2 tsp Sugar
- 2 oz Matchstick Carrots
- 2 tbsp Pepitas
- 2 oz Goat Cheese Crumbles
Directions
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Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Cut shallot into thin strips (julienne). Rinse steaks and pat dry.
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In a bowl, combine the Dijon mustard, champagne vinegar, 1 Tbsp. olive oil, sugar, and a pinch of salt and pepper. Mix until fully incorporated. Reserve champagne vinaigrette in refrigerator until ready to dress salad.
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In a medium pan over medium-high heat, warm 1 tsp. olive oil. Season each side of the steaks with a pinch of salt and pepper salt and pepper each side of the steaks.Once warm, add steaks to pan and cook for 5-7 minutes on each side, or until internal temperature reaches 145 degrees. Remove steaks from pan, allow to rest for 5 minutes, and then slice into ΒΌ" thick strips.
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In a clean mixing bowl, combine the baby arugula, baby spinach, shredded carrots, and shallot. Add dressing and toss.
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Add a hearty portion of salad to a shallow bowl or plate. Top salad with cherry tomatoes, pepitas, and goat cheese. Arrange an equal portion of steak slices atop each salad. Garnish with freshly cracked black pepper.