Seared Steak Salad With Roasted Peppers And Arugula

Name: Seared Steak Salad With Roasted Peppers And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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
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
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 375u00b0 for 8 minutes or until golden brown.
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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons minced fresh basil, 2 1/2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon honey, and more.

Yes, Seared Steak Salad With Roasted Peppers And Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!