Steak & Arugula Salad

Roasted zucchini, marinated white beans, sweet cherry tomatoes, and Parmesan crisps make this succulent salad hearty enough for dinner and delicious enough to share with friends.

Makes 3 Servings

Steak Ingredients:

q 1 10 oz ribeye steak q 1/2 tsp salt q 1/2 tsp pepper q 1 tsp avocado oil

White Bean Ingredients:

q 1 can cannellini beans, q 1 garlic clove, minced q 1/4 cup extra virgin olive oil q 1/2 tsp salt q 1/4 tsp freshly cracked black pepper

Salad Ingredients:

q 1 cup cherry tomatoes q 2 large zucchini, sliced q 4 cups arugula

Parmesan Crisp Ingredients:

rinsed and drained

q 1/2 cup grated Parmesan q Non-stick spray

Dressing Ingredients:

q 1/4 cup extra virgin olive oil q 1 clove garlic, minced q 1 tsp balsamic glaze q 1 tsp Dijon mustard q Salt and pepper to taste

Directions:

Pat the steak dry and season it with salt and pepper. Allow it to come to room temperature for about 20 minutes. While you wait, prepare the beans by combining those ingredients together. Let them marinate while you prepare the rest.

Preheat your oven to 375F. Place zucchini and cherry tomatoes on the same baking sheet and toss with 1 tsp of olive oil and a sprinkle of salt and pepper. Roast for 20 minutes. On a separate baking sheet lined with foil and coated with non-stick spray, separate the Parmesan into 6 mounds. Bake at the same temp for 5-6 minutes until golden. Allow crisps to cool before removing.

Heat a cast iron skillet on medium-high. Drizzle the steak with avocado oil, then place on the hot skillet. Cook for about 6 min until a crust has formed on the bottom. Flip and cook for another 6–7 min, or until your desired doneness. Let the steak rest on a cutting board for at least 10 min, then slice.

Mix the dressing ingredients, then toss with arugula. Assemble the salad on a platter. Top lettuce with roasted zucchini and tomatoes, marinated beans, steak, and cheese crisps. Add an extra drizzle of balsamic glaze at the top.