Ingrediants:
- 4 ounces sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
- 1½ teaspoons Dijon mustard
- 1 peeled garlic clove
- 3 cups arugula
- 4 radishes, trimmed and quartered
- 1 carrot, sliced with a peeler
- ½ of a red pepper, cut into bite-sized pieces
- ½ pound sirloin tip steak, about ¾-inch thick, trimmed if necessary (I like to trim any silvery membrane off)
Directions:
- Bring some water to a boil. Place a steamer basket with the sugar snap peas over the boiling water. Cover, and steam for 3 minutes. Rinse, set them aside to drain while you prepare the rest of the salad.
- Whisk the olive oil, vinegar, and mustard together. Press the garlic clove into the dressing and whisk to blend.
- Put the arugula, radishes, carrot, and red pepper in a large bowl.
- Heat a skillet over medium heat for about 10 minutes, until it is hot.
- Generously sprinkle salt into the skillet. Pat the steak dry with a paper towel and add it to the skillet.
- Cook the steak for 4 minutes.
- Turn the steak, and cook for another 3 minutes. (This gave us rare steak, just the way we like it. Cook a bit longer for medium-rare or medium.)
- Remove the steak to a cutting board and tent with foil. Let it rest for 5 – 10 minutes.
- While the steak is resting, toss the salad well with about ½ of the dressing. Divide the salad between two plates.
- Pat the sugar snap peas dry with paper towels and add them to the salads.
- Slice the steak against the grain, and add it to the salad. Drizzle the salads with the remaining dressing and serve.
