Olive Oil & Red Wine Vinegar Steaks with Arugula and Tomato Salad Recipe

Serves 4 | Finish in 25 minutes
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Grilling season has arrived! Embrace the grill and marinate your favorite protein using Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade. I’ve transformed an inexpensive cut of beef to make an easy entertaining dinner recipe: Red Wine Vinegar and Olive Oil Steaks with Arugula and Tomato Salad. Pair this dinner with grilled asparagus and maybe even a baked potato and your meal is complete!

Ingredients

  • 2 10 Oz. Strip steaks
  • 1/4 cup + 2 tablespoons Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade
  • 2 cups arugula 
  • 1 pint grape tomatoes 

Directions

  1. Place strip steaks in a large container and pour ¼ cup of the Litehouse Red Wine Vinegar with Olive Oil Dressing & Marinade. Massage marinade into the steaks. Wash your hands thoroughly, and then seal the container tight and refrigerate for 2 to 4 hours before grilling.
  2. Once you’re ready to cook the steaks, preheat the grill to high heat. Clean the grill, and spray the grates with a nonstick cooking spray. Add the steak onto the grill and cook for 5-7 minutes (for medium steak) on each side. For a medium steak the internal temperature should read 140°F.
  3. While the steak is on the grill, toss the arugula and tomatoes in a large bowl. Pour 2 tablespoons Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade over the salad, and toss with tongs. Refrigerate until ready to serve.
  4. Once the steaks are done, pull them off the grill and let them rest for 5 minutes. Once the steaks have rested, cut the steaks in half.
  5. Place the salad on to a platter and rest the steaks on top of the salad. Divide evenly among plates, and enjoy immediately.

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