Flank Steak & Chèvre Arugula Salad
A delicious and healthy salad topped with a grilled marinated steak!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 600 g flank steak
- 2 cloves garlic
- 1 sprig rosemary
- 2 tbsp ghee or coconut oil or olive oil
- 1 tsp salt
- 1 tsp black pepper
- 8 cups arugula loose
- 20 cherry tomatoes or 2 large tomatoes
- 4 large radishes
- 100 g goat cheese
- 4 stems green onions
- 4 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- pinch salt
- pinch black pepper
In a small bowl, whisk together the olive oil, honey, dijon mustard, balsamic vinegar, and salt and pepper.
Peel the garlic and crush it with a knife.
Sprinkle the salt and pepper over the steak. Cut your steak into 2 pieces if it doesn't fit in your pan or grill.
Add the ghee to a large frying pan or grill pan, and heat on medium heat.
Place the garlic cloves and rosemary inside the pan. Add the flank steak.
Cook 5 minutes on both sides while pouring the garlic/rosemary ghee over the steak.
Take out of pan and place on a cutting board. Slice it into long slices.
Thinly slice the radish and green onions.
Add the arugula to a large bowl or plate and cover with the sliced steak, radishes, tomatoes, crumbled goat cheese, and green onions.
Pour the balsamic vinaigrette over the entire salad and enjoy!
Serving: 1serving | Calories: 574kcal | Carbohydrates: 17.48g | Protein: 37.73g | Fat: 40.4g | Saturated Fat: 14.78g | Cholesterol: 87mg | Sodium: 304mg | Fiber: 2g | Sugar: 14.53g