Arugula and steak salad with fries
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 246, total fat 17 G., saturated fats 5 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 46 mg, sodium 281 mg, sugar 1 G.
Serving size: 1 of 8 servings
Calories 246, total fat 17 G., saturated fats 5 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 46 mg, sodium 281 mg, sugar 1 G.
Transform everything you love about a classic steak—succulent roast meat and a side of French fries—into a hearty and nutritious arugula salad, where French fries replace traditional croutons. The salad is dressed with a tart vinaigrette with grainy mustard and soy sauce, which complements both the steak and the savory greens equally harmoniously.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups frozen French fries (about half a 600g bag)
- 1.5 tsp paprika
- 450 g tripe steak (2-2.5 cm thick)
- 3 tbsp. l. olive oil
- 1 tbsp. grainy mustard
- 2.5 tbsp. apple cider vinegar
- 2 teaspoons soy sauce
- 2 tsp Worcestershire sauce
- 220 g small arugula (about 12 cups)
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Recipes with similar ingredients: French fries, beef, arugula, apple cider vinegar, whole grain mustard, Worcestershire sauce, paprika
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Toss the fries with 1 teaspoon of paprika. Place them on a baking sheet, spread them in a single layer, and bake until crispy, about 30 minutes.
- Sprinkle the steak with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat until very hot. Add the steak and cook, turning once, until browned on both sides and cooked to your desired doneness, 4-5 minutes per side for medium-rare.
- Transfer to a cutting board (do not wash the pan) and let the meat rest for 5 minutes.
- Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and cook over medium heat, scraping up any browned bits, until the liquid has evaporated slightly, about 30 seconds. Remove from heat and stir in the mustard, vinegar, soy sauce, Worcestershire sauce, and the remaining 2 tablespoons olive oil.
- Thinly slice the steak across the grain. Pour any juices into the pan with the dressing. Toss the arugula with the dressing in a large bowl. Season with salt and pepper to taste. Divide the salad, steak, and fries among 4 plates.
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