Strawberry & Arugula Salad with Pineland Steak
Serves 2
Ingredients
- 12 oz Pineland Natural Meats boneless short ribs or strip steak
- 4 cups arugula
- 1 cup Goranson Farm strawberries, hulled and sliced
- 2 oz Saco River Farm goat cheese, crumbled
- 2 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pat the steak dry and season all over with salt and pepper. Let it sit at room temperature for about 15 minutes before cooking.
- Heat a cast iron pan over high heat. Add a drizzle of oil and cook the steak 3 to 4 minutes per side for medium-rare, or to your liking. Rest for 5 minutes before slicing thin against the grain.
- Whisk together the olive oil, balsamic vinegar, and honey until combined. Taste and adjust with a pinch more salt if needed.
- Spread arugula across a platter. Scatter strawberries and goat cheese over the top. Lay the sliced steak over everything, then drizzle with the balsamic dressing. Serve immediately.
