Seared Steak Salad with Arugula and Red Onions

With just a few simple high quality ingredients, you can throw together this beautiful and flavorful meal in 15 minutes flat.  The recipe is adapted from The New Cook, by Donna Hay.

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1 tablespoon olive oil

2 red onions, thickly sliced

4 small beef filets

cracked black pepper

5 ounces baby arugula, trimmed

1/2 cup parmesan cheese shavings

1/4 cup fresh basil leaves, slivered

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Heat olive oil in a frying pan over media heat.  Add onions and cook for 5 minutes on each side or until will browned and set aside.  Slice each beef filet horizontally, creating 2-3 steaks (depending on the thickness of your steaks) each about 1/2 inch thick.  Season steaks lightly with salt and more generously with pepper.  Increase heat to high and cook the steaks for 30-60 seconds on each side or until they are seared and done to your liking.  To serve, toss together arugula, parmesan, basil, balsamic vinegar and olive oil  Place 1 piece of steak on a serving plate.  Top steak with a little of the arugula mixture and another steak.  Add more salad and finish with a couple of the fried onions.  Serves 4.

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