Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience - a salad that's far from boring and packed with vibrant flavors and textures. This Warm Roasted Pepper and Beef Salad isn't just a meal; it's a gourmet journey that marries the smoky richness of perfectly grilled steak with the sweet, charred notes of roasted peppers, all elevated by a zesty lemon mustard mayo that will make your palate sing with delight!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 300g beef steak, grilled and sliced
- 2 roasted red peppers, sliced
- 100g arugula
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the beef by bringing it to room temperature and seasoning generously with salt and black pepper on both sides.
- Preheat a grill pan or outdoor grill to high heat. Cook the beef steak for approximately 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Once cooked, remove the steak from heat and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
- While the beef is resting, roast the red peppers. If not already roasted, place whole peppers directly over an open flame or under a broiler, turning occasionally until the skin is charred and blistered.
- Transfer roasted peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes, then peel off the charred skin and slice into thin strips.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
- Slice the rested beef steak against the grain into thin, diagonal strips.
- Arrange fresh arugula on a serving platter, top with sliced roasted peppers and beef strips.
- Drizzle the lemon mustard mayo over the salad just before serving.
- Garnish with additional cracked black pepper and serve immediately while the beef is still warm.
Tips
- Always let your beef come to room temperature before grilling to ensure even cooking.
- For the most tender results, slice your steak against the grain to break down muscle fibers.
- When roasting peppers, get a good char for maximum smoky flavor, but don't burn them completely.
- Use fresh, high-quality arugula for the best peppery base to your salad.
- The lemon mustard mayo is key - taste and adjust seasoning before drizzling.
- Serve immediately while the beef is still warm to maximize flavor and texture contrast.
- For a lighter version, you can substitute Greek yogurt in the mayo dressing.
Nutrition Facts
Calories: 241kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: mg
