When one is working and typing and needing some sustenance, one must consider the timeliness of ones eating schedule. There are letters to click away upon and paragraphs to form, and one can not oft take time to slice into a hunk of steak and risk losing a few precious moments of the work day.
Worry not, fellow writers. And fellow food eaters. And fellow lunch makers. This salad nixes all the worry over fussy presentation, and offers up fresh seasonal flavors in bite-sized pieces. Why serve things flat when you can chop thangs up and jes’ fork right into it?
If you can’t tell, I’m vaguely addicted to steak and caprese this year. It’s an eternally gorgeous combination. Rich in nutrients, full of flavor. A beautiful way to put food inst thy belly.
This time around, we’ve oomphed things up a bit with the addition of toasted pine nuts (meow) and arugula (double meow). I have a garden of argula in my new casa (a whole garden!) so can’t help but put it into every recipe I be making lately. It’s hot and peppery this time of year and lends such feisty color and flavor to dishes. If you’d prefer to keep it simple, you can swap in basil and toss the arugula.
Whatever you do, keep the greens. Then eat. Because dish is bite-for-bite the best way to see out summer.
Bite-Sized Arugula Steak Salad
1 clove garlic
1/2 cup basil
1 cup arugula
1/4 cup parmesan
1 tin anchovies
1/4 cup walnuts
1/3 cup olive oil
1 1/2 pounds flat iron steak
5-6 large heirloom tomatoes, diced
1/2 pound fresh mozzarella, diced
1/2 cup pine nuts, freshly toasted
salt and pepper
In a blender, combine garlic, basil, arugula, parmesan, anchovies, walnuts, and olive oil. Slather half over flat iron steak and grill it in a hot pan for 4-6 minutes, then flip, slather again, and grill until cooked to your preferred doneness. Remove from pan and allow to set for 10 minutes. Dice into bite-sized pieces.
Arrange steak, tomatoes, mozzarella, and additional arugula on a plate. Garnish with pine nuts. Drizzle with olive oil, salt and pepper. Serve and enjoy.