Steak and Arugula Squash Salad
Flank steak served over a bed of peppery arugula with sweet caramelized onions, roasted butternut squash, and a tangy balsamic dressing.
Ingredients
4 ½ oz flank steak
¼ red onion, thinly sliced
2 tsp butter (for cooking)
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 cups arugula
¼ cup butternut squash, cubed
Salt and pepper to taste
Nutrition Facts:
Protein: 35g
Fat: 40g
Carbs: 8g
Preparation
Heat a pan over medium heat and add butter (2 tsp). Once melted, add red onion (¼ onion, thinly sliced) and butternut squash (¼ cup, cubed). Cook for 8-10 minutes, stirring occasionally, until the onions are soft and caramelized and the squash is tender. Remove from heat and set aside.
Season flank steak (5 oz) with salt and ground black pepper (to taste).
Heat a grill or pan over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or longer if you prefer a more well-done steak.
Remove the steak from the heat and let it rest for 5 minutes before slicing.
While the steak rests, prepare the dressing by whisking together balsamic vinegar (1 Tbsp), dijon mustard (½ tsp) and olive oil (2 Tbsp) in a small bowl.
Once the steak is rested, thinly slice the steak diagonally against the grain for tenderness.
To assemble the salad, place arugula (2 cups) on a plate. Add the caramelized onions and butternut squash on top. Arrange the sliced steak over the salad, then drizzle with the dressing and top with blue cheese crumbles. Serve immediately.
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