Seared Steak & Arugula Salad Recipe

Marinate the steaks

In a shallow dish or zipper bag combine 2 tbsp olive oil, soy sauce, Worcestershire, minced garlic, chopped rosemary, 1 tsp salt and 1 tsp pepper. Add the beef tenderloin steaks, turn to coat, and refrigerate 30 minutes to 2 hours (30 minutes is fine if short on time).

Bring to room temperature

Remove steaks from fridge 30 minutes before cooking to come to room temperature for even cooking.

Sear the steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1–2 tbsp olive oil. Remove steaks from marinade and pat lightly dry. Sear steaks 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. During the last 30 seconds add 1 tbsp butter and spoon over steaks. Remove to a cutting board and tent loosely with foil; let rest 6–8 minutes before slicing.

Cook the red potatoes

Place diced red potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a simmer. Cook until just fork-tender, 8–10 minutes. Drain well and let steam dry 1–2 minutes.

Pan–brown potatoes

While potatoes drain, heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add potatoes, season with 1 tsp black pepper, and sauté until golden and crisp on the edges, about 6–8 minutes, turning occasionally. Remove from heat and keep warm.

Prepare roasted corn

If using fresh corn, char kernels in a hot skillet or on a hot grill 4–6 minutes until lightly browned. If using thawed frozen corn, sauté in a dry skillet over medium-high heat until lightly browned, about 4–5 minutes. Season lightly with salt and pepper.

In a jar or small bowl whisk together 3 tbsp white wine vinegar, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp minced shallot, and 1 tbsp chopped capers. Slowly stream in 1 cup extra-virgin olive oil while whisking constantly until emulsified. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust acidity or seasoning to preference. (Makes more dressing than needed; reserve extras refrigerated.)

In a large bowl combine 5 oz cleaned arugula, roasted corn (1 cup), sautéed red potatoes (2 cups), and thinly sliced radishes (6 each). Toss gently with 3–4 tbsp of the caper mustard dressing to lightly coat — add more dressing to taste, but avoid wilting the arugula.

Slice rested steaks against the grain into 1/4-inch slices.

Plate the salad by dividing the dressed arugula mixture between plates or a large platter. Arrange steak slices on top, sprinkle with crumbled bleu cheese (1 oz) and scatter crispy onion rings (about 1 cup) over the salad for crunch.

Finish with an additional drizzle of dressing if desired and a final crack of black pepper. Serve immediately while steak is warm and onion rings are crisp.