Steak and Tomato Salad

Yields 2 servings | Preparation time: 20 minutes

“Quick and Tasty, this steak salad is everything I want to eat in peak produce season. A great blend of sweetness from the corn and tomatoes, umami from the charred steak and brightness from the Honey Yuzu dressing. I love how this salad feels light but still really satisfying. This makes a great weeknight meal or a showstopping dish to enjoy with friends.” - Fran Allen

This recipe was created and written by Fran Allen (@hello.fran.allen) as part of our Salads with Friends Instagram video series.

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Assembly

Step 1
Cook your steak to your liking. I find medium (grill on high for 5-7 minutes per side) to be perfect for this salad but do what works for you! Let the steak rest and set aside.

Step 2
In a large bowl add your arugula, shucked corn, tomato halves, pickled red onions and tender herbs. Pour in about 1 Tbsp of the dressing and toss to coat everything. Taste here and adjust seasonings and dressing ratio if you wish!

Step 3
Thinly slice your steak against the grain and season with about 1 Tbsp of dressing. Plate by adding your salad to a large serving dish and garnishing with the steak on top. Season with extra salt and pepper and enjoy! 

Ingredients

3 generous handfuls of baby arugula 

1 pint cherry tomatoes, halved 

2 ears of corn, steamed and shucked 

3 Tbsp pickled red onions 

2 Tbsp tender herbs, minced (I use parsley, mint and cilantro)

1 lb flank steak

2 Tbsp Pink Peppercorn Honey Yuzu Dressing 

Salt and pepper to taste

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