Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Arugula and Steak Salad with French Fry Croutons
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 492
- Total Fat
- 34 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 93 mg
- Sodium
- 562 mg
Transform everything you love about classic steak frites--juicy steak and crispy fries--into a salad with arugula.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 492
- Total Fat
- 34 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 93 mg
- Sodium
- 562 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
- Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
- Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
- Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.
