Beef Steak Salad with Arugula, Cherry Tomatoes and Parmesan

A filling salad with juicy pan-seared beef steak, crisp arugula and sweet cherry tomatoes. Walnuts, Parmesan and egg provide plenty of protein with few carbohydrates.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g Beef steak (top sirloin)
• 2 tbsp Olive oil for frying
• Salt
• Pepper
• 100 g Arugula
• 200 g Cherry tomatoes
• 1 pc English cucumber
• 2 pc Eggs
• 40 g Parmesan in one piece
• 30 g Walnut kernels
• 2 tbsp Olive oil for the dressing
• 1 tbsp Balsamic vinegar
• 1 tsp Dijon mustard

Method

1. Boil the eggs in boiling water for 9 minutes, cool them down in cold water, peel and halve them.
2. Season the steak with salt and pepper while it is still cold. Heat the oil in a hot pan and fry the steak for 3 to 4 minutes per side, depending on its thickness, until it is pink inside. Then let it rest for 5 minutes and slice it thinly against the grain.
3. For the dressing, whisk together the balsamic vinegar, mustard, 2 tbsp olive oil, salt and pepper vigorously in a small jar or bowl.
4. Toast the walnuts without fat in a pan until golden brown and fragrant, then roughly chop them.
5. Wash the arugula and spin it dry. Halve the cherry tomatoes and cut the cucumber into thin slices or chunks.
6. Shave the Parmesan into thin shavings using a vegetable peeler.
7. Divide the arugula, tomatoes and cucumber between two plates and top with steak slices, egg halves and Parmesan shavings.
8. Drizzle with the dressing, sprinkle the walnuts over the top and serve immediately.