Eosinophilic Esophagitis Friendly Steak and Arugula Salad
Total time32 min
Prep time15 min
Cook time12 min
4.7(7)
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb strip steak (about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground turmeric
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula
- 4 radishes, thinly sliced
- 1 small fennel bulb, cored and very thinly shaved
- ¼ cup fresh flat-leaf parsley leaves
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the steak dry with paper towels. In a small bowl, stir together the salt, ginger, and turmeric, then rub the mixture evenly over both sides of the steak. Let the steak rest at room temperature for 5 minutes while you prepare the dressing and salad.
- 2
Whisk together the olive oil, apple cider vinegar, honey, grated garlic, and salt in a small bowl until the dressing is smooth and slightly emulsified. Set aside.
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