Red Wine & Olive Oil Steaks with Arugula and Tomtato Salad Recipe

My family and I love a good steak dinner! You can find steak on my dinner menu at least once every two weeks. My five-year-old requests it often! What can I say, he has great taste! I rarely ever marinate steaks and typically just season with the salt, pepper, and garlic seasoning. However for this recipe I used Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade. I let the steaks marinate for four hours prior to cooking. The tanginess from the red wine vinegar brought out the flavors in the steak making the flavors much more developed. Because there was already olive oil in the marinade I did not need to add any additional oil to the steaks.

I tend to cook sirloin and filet mignon more often because they are a tender leaner steaks with less fat. However the day that I planned to make this recipe– strip steaks happened to be on sale, and I just couldn’t pass up the price! So I rolled with it. This recipe would also work well on sirloin steaks. I cooked two 9-ounce strip steaks that I ended up cutting in half after they were done cooking to give me four servings. You can cut the steaks prior to cooking however I prefer this method. If you like your steaks around medium in temperature, I like to keep the steaks whole, and then cut them before serving. I find that there’s less of a chance to overcook and dry out your steak.

When making this recipe, I prepare the arugula and tomato salad while the steak is cooking. Use a large bowl and place the arugula and tomatoes into the bowl. Then drizzle with additional Litehouse Red Wine Vinegar with Olive Oil Dressing & Marinade. I toss with tongs and then place in my refrigerator until we’re ready to eat dinner. I love the chilled salad paired with hot steak.