Seared Steak Salad with Roasted Peppers and Arugula

Seared steak is paired with arugula, roasted peppers, and homemade croutons.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 11g
  • Saturated fat: 3.1g
  • Protein: 19.9g
  • Carbohydrate: 16.1g
  • Fiber: 1g
  • Cholesterol: 54mg
  • Iron: 3.4mg
  • Sodium: 517mg
  • Calcium: 83mg

Ingredients

  • 3 tablespoons minced fresh basil
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons prepared mustard
  • 4 garlic cloves, minced and divided
  • 2 cups drained bottled roasted red bell peppers, cut into strips
  • 2 (8-ounce) beef tenderloin steaks (1 inch thick), trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Olive oil-flavored cooking spray
  • 1 cup (1-inch) cubed French bread
  • 1 (5-ounce) bag arugula or spinach

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine first 6 ingredients in a small bowl; stir in 2 minced garlic cloves. Add bell pepper strips; toss well, and set aside.
  3. 3. Heat a medium nonstick skillet over medium-high heat. Sprinkle steaks evenly with salt and black pepper; coat steaks with cooking spray. Add steaks to pan; cook 6 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; let stand 10 minutes.
  4. 4. While steaks stand, combine bread cubes and remaining minced garlic; toss well. Spread bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 8 minutes or until golden brown.
  5. 5. While bread bakes, place about 1 1/2 cups arugula on each of 4 plates. Cut steaks diagonally across grain into thin slices. Remove bell pepper from bowl with a slotted spoon, reserving marinade. Divide steak and bell pepper evenly among salads. Drizzle reserved marinade evenly over each salad; top each salad with 1/4 cup croutons.
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