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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
Prep
1

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

2

Grill Steak and set aside to rest about 20 minutes.

3

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
4

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

5

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

Assembly
6

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.