Beef and Arugula with Raspberry Chipotle Dressing Salad takes a classic combination and adds fresh color and flavor.
Ingredients
Serves: –+
- Boneless beef sirloin steak, cut 1 inch thick 12 Ounces
- Salt ⅛ Tbsp
- Black Pepper ⅛ Tbsp
- Fresh raspberries 1 Cup
- White wine vinegar or cider vinegar 2 Tbsp
- Canola oil 1 Tbsp
- Honey 2 Tbsp
- Chopped canned chipotle chile peppers in adobo sauce 1 Tbsp
- Dash salt
- Arugula leaves 6 Cups
- Package goat cheese (chèvre), cut up or crumbled 1 Package
Per serving
Calories: 281 kcal
Proteins: 25 g
Fats: 16 g
Carbohydrates: 9 g
Method
- Trim fat from steak; sprinkle teaspoon salt and pepper over steak. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat.
- Meanwhile, for raspberry dressing, in a blender combine raspberries, vinegar, oil. honey, chipotle peppers, and dash salt. Cover and blend until smooth. Set aside.
- Divide arugula among four serving plates. Top with grilled steak and goat cheese. Drizzle with raspberry dressing.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
