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–+ servings

Steak Salad with Goat Cheese and Pesto

Servings 2

Ingredients

  • 1 Ribeye or skinless boneless chicken breast 
Marinade
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic grated or minced
  • 1 tbsp rice or red wine vinegar
  • 1 tbsp soy sauce
  • ¼ tsp black pepper
For Serving
  • 2 cups baby arugula
  • 4 tbsp pesto (homemade or store bought)
  • ½ cup canned or thawed frozen corn
  • 2 oz goat cheese or feta

Instructions

  • Whisk together the marinade ingredients and pour over the steak cover and let marinate 6 hours or overnight.
  • Heat your grill pan or outdoor grill and grill your steak or chicken to desired temperature. Once cooked, remove from pan or grill, cover, and let rest for 5 minutes.
  • In two serving plates or bowls, place 1 cup of arugula in each bowl. Drizzle each bowl with extra virgin olive oil, pinch of salt and fresh cracked black pepper.
  • Slice the steak or chicken against the grain and place ½ of the meat on top of each bowl of arugula. Top each bowl with ¼ cup of corn, 2 tablespoons of pesto and ½ of the goat cheese. 
  • Serve immediately.
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