This is one of those dinners that I love because it reminds me that dinner doesn’t need to involve a bajillion dirty dishes and several hours of slavery to be worth eating. This steak and arugula salad is so easy, and it’s delicious — it takes all the stress out of figuring out what to make, and buying a million ingredients, and hoping the meal turns out okay. It’s perfect for a Sunday night when you’re dreading the work week, and trying to stretch the weekend relaxation just a litttttttle bit farther.
Ready for your shopping list? Arugula, 1 lemon, a block of parmesan cheese, and some skirt steak. Plus olive oil, kosher salt and black pepper, if you don’t already have those. If you are spending this glorious spring Sunday wrestling with what to make for dinner, and worried about when you’ll have to go to the store and hoping to put it off so you can spend just a little more time relaxing and enjoying the afternoon, plan on this. It will take 15 minutes to throw together (the salad happens while the meat is resting after a short blitz on the stovetop) and it’s perfect with a glass of hearty red wine. Ahhhhh, isn’t the weekend nice? Happy Sunday, everybody.
- 1 lb. skirt steak
- Salt and pepper
- 1 T. vegetable oil
- 5 oz. arugula
- Parmesan cheese
- Lemon wedges
- Generously season steak with salt and pepper. Heat vegetable oil over high heat on the stove. Sear the skirt steak in the hot oil for 5 minutes on each side, or until it has a nice, brown, crunchy crust. Pull the steak out of the pan and let it rest while you assemble the salad.
- Arrange a big handful of arugula on each plate (I bought 5 ounces of arugula and divided it three ways and it was the perfect amount). Use a vegetable peeler to make parmesan cheese curls. For every three curls that make it onto the pile of arugula, the next one is reserved for the cook. Snack away. Serve the steak atop the arugula and parmesan, drizzled with pan juices and with a lemon wedge on the side.