Grilled Steak with Goat Cheese, Pear & Walnut Arugula Salad
Grilled steak served over a peppery arugula salad with creamy goat cheese, pear slices, and crunchy toasted walnuts.Â
Ingredients:
For the Steak:
8 oz ribeye or sirloin steak
1 Tbsp melted butter
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt and pepper, to taste
For the Salad:
2 cups arugula
1/4 cup goat cheese, crumbled
1/2 ripe pear, thinly sliced
2 Tbsp walnuts, toasted and chopped
1/4 small red onion, thinly sliced
For the Dressing:
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 tsp Dijon mustard
Salt and pepper, to taste
Macronutrients:
Protein: 66g
Fat: 85g
Carbohydrates: 18g
Preparation
Prepare the steak: Rub the steak with melted butter (1 Tbsp), thyme (½ tsp), garlic powder (½ tsp), salt, and pepper to taste. Let it marinate for at least 15-20 minutes. Preheat a grill or grill pan over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
Make the dressing:Â In a small bowl, whisk together balsamic vinegar (1 Tbsp), olive oil (2 Tbsp), Dijon mustard (1/2 tsp) , salt, and pepper to taste. Adjust seasoning as needed.
Assemble the salad: In a large bowl, combine arugula (2 cups), crumbled goat cheese (1/4 cup), sliced pear (½), walnuts (2 Tbsp), and red onion (¼). Drizzle with the prepared dressing and toss gently to coat. Slice the grilled steak thinly and arrange it on top of the salad.
Serve:Â Serve immediately, garnishing with extra walnuts or a drizzle of balsamic reduction if desired.
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