Arugula Salad with Seared Beef, Blue Cheese and Slow Roasted Tomatoes is an easy and healthy weeknight meal that will leave you feeling full and satisfied.
When did it become late July!? Holy cow you guys. I really wish time would slow down! It’s not that we’ve done a ton of things this summer. It hasn’t been particularly action packed, but it has been really full of some fun weekends.
And in between those fun weekends, I’ve been holding down the fort solo every so often. With Ben’s new job comes a little work travel sprinkled here and there. And I’m good with it. No really, most weeks I am. Except for the night I saw a spider in the bedroom right before bed and spent about 30 minutes trying to locate it and ummm, remove it so that I wouldn’t have to sleep with both eyes open.
Odd noises around the house make me a little jumpy and I do check the doors about 51 a thousand times before finally declaring everything locked up for the night.
The best part (since I realize I’ve made it sound so great already) is that I don’t have to cook dinner. You’d think being a food blogger would mean awesome dinner every single night and for the most part, we eat pretty well. We are always trying something new, testing a recipe, or eating something amazing from around the blogosphere. That’s when Ben is home.
The thing about being solo though is the dishes. We usually have a great division of work with me doing the cooking and Ben tackling the cleanup. I just don’t have the strength to do them so when I’m alone, I eat salads. Lots and lots of salads and some really good ones. Sometimes made just minutes before dinner and sometimes made in triple batches so I can merely assemble later when I’m feeling like drinking wine for dinner starved.
This salad is modeled off a favorite at a local restaurant and is so easy to make at home.
The slow roasted tomatoes need to roast for over an hour, so I make them in larger batches then freeze them or keep them on hand for salads and other dishes
Preheat the oven to 350. Half or quarter the tomatoes depending on their size. Once sliced, add them to a parchment lined baking sheet. Drizzle with a tablespoon of olive oil and roast for 60-75 minutes until they’ve shrunk in size and caramelized slightly.
To cook the steak, remove the filets from the refrigerator for about 15 minutes prior to cooking. Season them liberally with salt and pepper.
In a medium pan (I used the same one), toast the pine nuts for 1-2 minutes until just golden. Remove and set aside.
Bring the same pan to high heat and when hot, add a tbsp of olive oil. Add the steaks and sear for 4-5 minutes a side for medium. Once cooked, remove and allow to rest for 5 minutes before slicing.
To make the dressing, whisk together the remaining olive oil, balsamic vinegar, honey, minced garlic clove, and salt/pepper. You’ll likely have extra dressing that will last for a week in the refrigerator.
To assemble the salads, add arugula to a large bowl with the blue cheese crumbles, pine nuts, and oven roasted tomatoes. Toss with dressing. Plate the salads and then top with the sliced steak. Or, you can always allow people to dress their individual salads…it’s up to you!
This salad never gets old. It’s so good!
- 3 roma tomatoes
- 1 yellow tomato
- 2 tbsp olive oil
- ½ lb beef tenderloin preferably in 2 steaks
- ¼ cup blue cheese crumbles
- 2 tbsp pine nuts
- 3 cups fresh arugula
- Salad dressing:
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1/8 tsp salt
- 1/8 tsp pepper
- In a medium pan, toast the pine nuts for 1-2 minutes until just golden. Remove and set aside.
- To assemble the salads, add arugula to a large bowl with the blue cheese crumbles, pine nuts, and oven roasted tomatoes. Toss with dressing. Plate the salads and then top with the sliced steak.
The tomatoes take 60-75 minutes, but all other prep/cooking can be done in about 15 minutes. Stick the tomatoes in the oven when you walk in the door from work and dinner will be done before you know it. You could use sundried tomatoes as a replacement if you want this salad to be even quicker.