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Grilled Beef & Arugula Salad With Tomato Vinaigrette

Yields1 Serving

 1 lb Steak (Flank any steak of your preference)
 8 oz Green Beans
 1 bunch of Arugula
 2 pt Cherry Tomatoes
 8 Cloves of Garlic
 2 tbsp Dijon Mustard Sea Salt, Pinch Perfect Rotisserie blend, stevia
 ½ cup Braggs Amino
 1 Bundle Fresh Thyme
 ½ cup Sherry Vinegar

Marinate Steak with Bragg's Amino & Rotisserie Spice Blend, Salt & Pepper.


Grill Steak and set aside to rest about 20 minutes.


Use a grill basket and grill sliced red onions, green onions, green beans and cherry tomatoes with fresh thyme, salt & pepper. Set aside to cool.

For Vinaigrette

Boil cloves of garlic until tender, oven roast cherry tomatoes or grill 2nd pint until blistered.


Puree garlic and tomatoes with sherry vinegar, Dijon, stevia, lemon, seat salt and pepper to taste.


Toss Arugula with Lemon, Salt, & Pepper. Thinly slice steak, add grilled veggies & toss with Vinaigrette. Steak & Veggies can also be served warm on top if preferred as well as the tomato vinaigrette.