Arugula salad with cold steak and Roquefort
4 servings
40 minutes
This salad is the embodiment of gastronomic sophistication in American cuisine. It combines the rich flavors of juicy beef steak, tangy Roquefort cheese, and fresh arugula, creating a harmonious blend of textures and aromas. The slight bitterness of arugula is complemented by the creamy saltiness of Roquefort, while a dressing with hints of lemon, balsamic vinegar, and grainy mustard adds freshness and depth to the flavor. Historically, such salads became popular in the USA due to a fascination with meat dishes and a trend towards creating light yet hearty meals. This dish is perfect for both festive dinners and quick yet elegant snacks. This salad is especially good in the summer season when one craves something fresh yet nutritious.
1
Mix ketchup, mustard, sugar, finely chopped garlic, fresh lemon or lime juice, balsamic vinegar, olive oil (1/3 cup), salt (half a teaspoon), and a pinch of black pepper for the sauce.
- Ketchup: 1 tablespoon
- Grainy mustard: 2 tablespoons
- Sugar: 1 teaspoon
- Lemon juice: 2 tablespoons
- Olive oil: 0.3 glass
- Balsamic vinegar: 2 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Cut two large steaks in half, sprinkle with salt (half a teaspoon) and pepper (1/4 teaspoon).
- Beef fillet: 500 g
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Grease a hot baking sheet or skillet with olive oil, place the meat on it, and send it to the maximum heated grill for a few minutes (if it's a gas grill, for 4-6 minutes). Don't forget to flip the meat once.
- Olive oil: 0.3 glass
4
Remove the cooked steaks from the grill and cover with foil. After 5 minutes, slice them thinly like for sandwiches.
- Beef fillet: 500 g
5
Distribute fresh arugula on plates, place slices of meat on top, drizzle with the prepared sauce, and sprinkle with Roquefort.
- Arugula: 2 bunchs
- Roquefort cheese: 125 g