This meal came out of my desire to make dinner with the absolute least amount of effort. No joke. Who knew grass fed beef and strawberries were friends?
I had nothing planned and no prepped food in the fridge but I had done my grocery shopping. I didn’t even have the energy to make a whole salad, with multiple ingredients. I went for quick and simple and I’ve gotta tell you, I hit this one out of the park.
Let me just say this…arugula and lemon are a match made in heaven. This salad took me from start to finish (including cooking the beef) 8 minutes and 15 seconds. No joke.
Here’s how it went.
I started by using already cleaned arugula – about 3 ounces (1/2 a box). I put it in a big bowl. I tossed a small handful of strawberries into a hand held strainer and rinsed them and set them aside to drain.
I put a cast iron skillet on the stove and turned it onto a little hotter than medium. While it was heating up I sliced the steak across the grain into very thin slices about ¼ inch. I tossed them in a bowl, drizzled some extra virgin olive oil on it, then tossed it with garlic granules, onion granules, salt and pepper and set it aside.
I cut up one entire avocado and put it in the bowl with the arugula. I added lemon juice, salt and pepper and dug in with my bare hands to mash it all up and make a creamy dressing for the wilted arugula and immediately served it onto a plate. I sliced the strawberries and added them on top of the greens.
I laid each piece of steak down individually on a lightly greased skillet and by the time I had the last one laid out, it was time to turn the first one over. This is quick. Like 30 seconds on each side. As soon as they were done I added them to the salad.
All in under 10 minutes. Ah-mazing and so simple.