Arugula Salad with Grass-Fed Steak and Seared Cherry Tomatoes
Source: Rachel da Rosa, Casa Rosa Farms
5 to 8 ounces baby arugula
⅓ cup extra-virgin olive oil
10 to 12 cherry tomatoes, sliced
2 large garlic cloves, smashed
1 large sprig fresh rosemary (or any fresh herb, such as basil, oregano, or savory)
1 pound carne asada slices or top sirloin (cut in slices after cooking)
1 teaspoon salt
¾ teaspoon black pepper, plus more for garnish
1 to 2 fresh spring onions, diced
1½ tablespoons balsamic vinegar
1½ tablespoons red-wine vinegar
½ cup pinenuts or marcona almonds to top salad (optional)
Mound the arugula on a large platter. Heat the oil in a 12-inch cast iron skillet over high heat, then add the sliced cherry tomatoes, garlic, and rosemary, turning tomatoes over once or twice, until seared, but not cooked through (about 3 to 4 minutes.) Remove the tomatoes, garlic, and rosemary and set aside to mix with dressing.
Meanwhile, open the package of carne asada meat and rub with ¾ teaspoon of the salt and ½ teaspoon of the pepper (you can also use any smoked salt rub or steak seasoning of your choice). Add the meat to a hot oiled skillet all at once and sauté over high heat, turning to color evenly, about 1 minute for medium-rare.
Slice and arrange thesteak over the arugula, then add the onions to the oil in skillet along with the vinegars, rosemary, and garlic and remaining ¼ teaspoon each of salt and pepper, and saute for 2 minutes to form a dressing. Pour dressing over and serve immediately. Top with pine nuts or marcona almonds if using, and sprinkle with black pepper to taste.