steak salad

Hey look! A man salad.
This was a great summer dinner that kept Taylor feeling he'd been heartily cooked for and involved a tasty little portion of red meat that I didn't mind eating. {read: not ground beef}

steak salad
serves 2
INGREDIENTS
3/4 lb strip steak
2 heaping cups arugula
2 heaping cups baby spinach
1 cup diced tomatoes
1/2 cup shredded carrots
1/2 to 1/3 avocado, chopped
1/4 cup red bell peppers, diced
1 tablespoon seasoning salt
red wine vinaigrette dressing {recipe below}
cracked black pepper
2 teaspoons Worcestershire sauce
DIRECTIONS
Heat skillet to high heat. Season steak generously with Worcestershire sauce and cracked pepper and rub in to both sides. Add steak to skillet and cook about 2 minutes on each side, until internal temperature reaches around 130 degrees. Transfer to cutting board and allow to sit for 1 to 2 minutes. While meat is resting, divide vegetables evenly among two rimmed plates and toss with desired amount of dressing and seasoning salt.

Cut meat into thin strips, trimming as desired, and then cut each strip in half. Top tossed salads with steak.

red wine vinaigrette
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
1 teaspoon salt
1 cup olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder

Add all ingredients together and whisk in the oil.

I served this with some roasted "old" potatoes, kind of a twist on steak and potatoes, but it probably would have been better with some good, toasted crusty bread.