Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • 2 cloves garlic, minced
  • 5 oz baby arugula or mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced into half-moons
  • ¼ cup red onion, thinly sliced
  • ½ cup shaved parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Pat the steak cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a cast iron skillet over high heat until it just begins to smoke.
  3. Add the beef in a single layer; sear for 2–3 minutes without moving them until a deep brown crust forms.
  4. Stir in the minced garlic and sear for another 1–2 minutes until the beef is medium-rare.
  5. Transfer the seared steak and pan juices to a plate and let the meat rest for 5 minutes.
  6. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, balsamic vinegar, dijon mustard, honey, salt, and pepper until emulsified.
  7. In a large mixing bowl, combine arugula, halved cherry tomatoes, sliced cucumber, red onion, and shaved parmesan.
  8. Add the rested steak to the greens and drizzle with the balsamic dressing, tossing gently just before serving.