Steak & Arugula Salad with Marinated White Beans, Roasted Zucchini, Cherry Tomatoes, and Parmesan Crisps

This is a delicious take on a salad from Nordstrom’s Cafe! It is filled with delicious roasted veggies, succulent steak, and is tossed with a sweet and tangy dressing. Hearty enough for dinner, and delicious enough to share with friends, this salad is sure to be a staple on your table!

Makes 3 Servings

Prep Time: 10 minutes

Total Cook Time: 25 minutes

Ingredients:

For the Steak

• 1 10oz ribeye steak

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp avocado oil

For the Marinated White Beans

• 1 can cannellini beans, rinsed and drained

• 1 garlic clove, minced

• 1/4 c extra virgin olive oil

• 1/2 tsp salt

• 1/4 tsp freshly cracked black pepper

For the Salad

• 1 C cherry tomatoes

• 2 lg zucchini, cut into slices (or 2 C baby zucchini, cut into slices)

• 4 C Arugula

For the Parmesan Crisps

• 1/2 C grated parmesan

For the Dressing

• 1/4 C extra virgin olive oil

• 1 Clove fresh garlic, minced

• 1 tsp balsamic glaze

• 1 tsp dijon mustard

• salt

• freshly cracked black pepper

Instructions:

1. Take your steak out of the fridge and pat it dry. Season it with salt and pepper and allow it to rest and come to room temperature for about 20 minutes. At this time, prepare cannellini beans and allow them to marinate for about 20 minutes.

2. Preheat your oven to 375*F. Place zucchini and cherry tomatoes on the same baking sheet and toss with 1 tsp of olive oil, and a sprinkle of salt and pepper. Roast for 20 minutes.

3. On a separate baking sheet lined with foil and coated with non-stick spray, make 6 mounds of parmesan. Bake at 375*F for 5-6 minutes until golden. Allow crisps to cool.

4. Heat a cast iron skillet to medium-high heat. Pat steak dry and rub with avocado oil. When cast iron skillet is hot, add the steak. Cook until a crust has formed on the bottom of the steak, about 6 minutes. Flip and cook for another 6-7 minutes or until the internal temperature reaches you liking. Remove steak to a cutting board and allow it to rest for at least 10 minutes. Slice steak to top the salad.

5. Mix all dressing ingredients. Toss arugula with the dressing and add to a platter. top with roasted zucchini and tomatoes, marinated white beans, sliced ribeye, and parmesan crisps. Top with a drizzle of extra balsamic glaze.

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