So If I was in town and having people over for the 4th this year, I think that this is what I would be serving.

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Juicy, perfectly cooked grilled steak on a bed of peppery baby arugula is delicious enough on it’s own. But add this ultimate bruscetta-esque topping and you are really in business.

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Remember that lovely Crispy Salmon with Strawberry Basil Salsa last week? This is like the big brother to that recipe. But I love that it is still the same type of recipe- super easy and fresh and perfect for a fast weeknight dinner- or something bigger (ahem, 4th of July cookouts!!)

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

I just feel like this would be perfect for any type of summer gathering and it is bordering on being a one-dish meal. (well, let’s be honest- if you were really healthy and possessed some self restrain it COULD be a one-dish meal!) If you were me, then you would just pair it with a quick side dish like Saffron rice or a fast and easy pasta dish and you are perfect!

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Also. I think a bottle of red wine is probably in order with this dish. Just throwing it out there…

 

Recipe: Grilled Steak with Arugula and Cherry Tomato and Basil Salsa

Ingredients

  • 1 1/2 pounds New York Strip Steak (about 1 ½-2 inches thick)
  • Kosher salt
  • Cherry Tomato, Red Onion and Basil Salsa
  • 6 cups Baby Arugula
  • Cherry Tomato, Red Onion and Basil Salsa
  • 2 cups cherry tomatoes, halved or quartered depending in size
  • ½ red onion, julienned
  • 1 cup lossely packed basil leaves, julienned
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • kosher salt to taste

Instructions

  1. Generously slat the steak on all sides. Heat a grill to medium and grease the racks. Grill the meat over medium heat until the steak is cooked to medium rare. (On our Barbeque, this took about 6 minutes on each side- but you have to watch your meat, all Barbeques are different!!) Let the meat rest about 10 minutes before slicing.
  2. While the meat is cooking and resting. Prepare the salsa:
  3. In a medium bowl, gently toss the tomatoes, red onion, basil and vinegar and olive oil together. Season to taste with kosher salt and set aside.
  4. On a serving platter, lay out the baby arugula leaves.
  5. Slice the steak and gently lay the meat over the arugula. Any juice from the meat left on the cutting board can be drizzled over the steak and arugula.
  6. Spoon the salsa generously over the top of the steak and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Grilling, Paleo, Recipe Index
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So If I was in town and having people over for the 4th this year, I think that this is what I would be serving.

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Juicy, perfectly cooked grilled steak on a bed of peppery baby arugula is delicious enough on it’s own. But add this ultimate bruscetta-esque topping and you are really in business.

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Remember that lovely Crispy Salmon with Strawberry Basil Salsa last week? This is like the big brother to that recipe. But I love that it is still the same type of recipe- super easy and fresh and perfect for a fast weeknight dinner- or something bigger (ahem, 4th of July cookouts!!)

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

I just feel like this would be perfect for any type of summer gathering and it is bordering on being a one-dish meal. (well, let’s be honest- if you were really healthy and possessed some self restrain it COULD be a one-dish meal!) If you were me, then you would just pair it with a quick side dish like Saffron rice or a fast and easy pasta dish and you are perfect!

Grilled Steak with Arugula, Cherry Tomatoes, Red Onion and Basil

Also. I think a bottle of red wine is probably in order with this dish. Just throwing it out there…

 

Recipe: Grilled Steak with Arugula and Cherry Tomato and Basil Salsa

Ingredients

  • 1 1/2 pounds New York Strip Steak (about 1 ½-2 inches thick)
  • Kosher salt
  • Cherry Tomato, Red Onion and Basil Salsa
  • 6 cups Baby Arugula
  • Cherry Tomato, Red Onion and Basil Salsa
  • 2 cups cherry tomatoes, halved or quartered depending in size
  • ½ red onion, julienned
  • 1 cup lossely packed basil leaves, julienned
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • kosher salt to taste

Instructions

  1. Generously slat the steak on all sides. Heat a grill to medium and grease the racks. Grill the meat over medium heat until the steak is cooked to medium rare. (On our Barbeque, this took about 6 minutes on each side- but you have to watch your meat, all Barbeques are different!!) Let the meat rest about 10 minutes before slicing.
  2. While the meat is cooking and resting. Prepare the salsa:
  3. In a medium bowl, gently toss the tomatoes, red onion, basil and vinegar and olive oil together. Season to taste with kosher salt and set aside.
  4. On a serving platter, lay out the baby arugula leaves.
  5. Slice the steak and gently lay the meat over the arugula. Any juice from the meat left on the cutting board can be drizzled over the steak and arugula.
  6. Spoon the salsa generously over the top of the steak and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)