Steak & Arugula Salad with Cherries & Almonds

Steak & Arugula Salad with Cherries & Almonds

This summery entrée salad is the perfect balance of flavors and textures. It’s easy to prepare, but an impressive-looking dish for entertaining. Nosh on tender, juicy steak tossed with arugula, fresh cherries, blue cheese, almonds, red onion, basil and a lime vinaigrette.

Recipe source: Northwest Cherries

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time10 Minutes

Cook Time20 Minutes

Ingredients

FOR THE LIME DRESSING: 1 1/2 cups dark sweet cherries, pitted

1/3 cup red wine vinegar

1/4 red onion, diced

2 cloves garlic, halved

3 tablespoons honey

2 teaspoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup olive oil

FOR THE SALAD: 1 pound steak fillets

Salt, to taste

Pepper, to taste

2 tablespoons olive oil

1 - 10-ounce package fresh baby arugula

1 cup fresh cherries, pitted and halved

1/2 cup almonds, roughly chopped

4 ounces crumbled blue cheese

1/2 red onion, thinly sliced

Fresh basil, minced, for garnish

Directions

TO MAKE THE DRESSING: In a small saucepan, reduce cherries with a couple teaspoons of water over medium-low heat (approximately 10-15 minutes). In a blender, combine all ingredients and blend until smooth. Let cool to room temperature.
TO MAKE THE SALAD: Season steak generously on both sides with salt and pepper. Let rest until steak reachese room temperature.
Heat a large grill pan or skillet over medium heat and add olive oil. When it begins to shimmer, add steak and sear both sides until cooked to your liking. Set steak aside covered, and let is rest for 10 minutes.
In a large salad bowl, layer arugula with cherries, almonds, blue cheese and onion.
Top the salad with the sliced steak. Drizzle dressing on top and finish with minced fresh basil.

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

TO MAKE THE DRESSING: In a small saucepan, reduce cherries with a couple teaspoons of water over medium-low heat (approximately 10-15 minutes). In a blender, combine all ingredients and blend until smooth. Let cool to room temperature.
TO MAKE THE SALAD: Season steak generously on both sides with salt and pepper. Let rest until steak reachese room temperature.
Heat a large grill pan or skillet over medium heat and add olive oil. When it begins to shimmer, add steak and sear both sides until cooked to your liking. Set steak aside covered, and let is rest for 10 minutes.
In a large salad bowl, layer arugula with cherries, almonds, blue cheese and onion.
Top the salad with the sliced steak. Drizzle dressing on top and finish with minced fresh basil.