Arugula and Fennel Salad with Steak

Two weekends ago, we were ordering from a neighborhood restaurant and I came very close to ordering one of their salads…but then I realized I wanted something far less healthy because it was the weekend and I deserved a treat. I also realized I was drawn to it for its simplicity. It was so simple, in fact, that I knew I could recreate it at home – perhaps even make it better – for far less money than the restaurant was charging. So the following week I did just that.

First thing’s first: make your dressing. I whisked together olive oil, champagne vinegar, dijon mustard, one grated clove of garlic, the juice of a lemon (or half if it was extra large and juicy like mine), and some truffle salt. Set aside. Next, start cooking your steak. I used Trader Joe’s balsamic rosemary beef steak tips because they’re flavorful (and flavors that I knew would pair well with the rest of the salad) and cook up in less than 10 minutes. If you don’t have a TJ’s, just cook off any type of steak you like (broiling a flank steak is super quick and easy) with a simple marinade/spice blend. While the steak cooks, assemble the rest of the salad: baby arugula, super thinly sliced fennel (use a mandarin or be very careful with a knife), and fresh shaved pecorino romano. Toss together then toss with the dressing. Top with steak and enjoy.

This meal feels so sophisticated. I know I’m posting on the 15th, but this would have been good to serve yesterday for Valentine’s Day…oh well I guess just bookmark it for next year. It’s also so easy – a romantic meal that’s fit to impress and takes less than 20 minutes to make seems too good to be true, and yet…