Warm Steak Salad with Arugula, Horseradish Vinaigrette and RUB PRIME STEAK

How to Make Warm Steak Salad with Arugula, Horseradish Vinaigrette and RUB PRIME STEAK

1. 1

   Step 1: Make the horseradish vinaigrette

   In a small bowl or jar, whisk together the extra-virgin olive oil, prepared horseradish, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — the horseradish should be bright but not overpowering. Set aside at room temperature so the flavors meld while you cook the steak.

   For this step

   • 3 tbspextra-virgin olive oil
   • 2 tbspprepared horseradish
   • 1 tspDijon mustard
   • 2 tbsplemon juice
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Prep and season the steak

   Pat the flank steak dry with paper towels and let it come closer to room temperature for 10 minutes. Lightly brush both sides with a little olive oil, then press RUB PRIME STEAK evenly onto both sides so the seasoning forms a crust. Let the seasoned steak rest for 5 minutes while you heat the grill.

   For this step

   • 1 1/4 lbflank steak (or skirt/strip), trimmed
   • 2 tbspRUB PRIME STEAK
   
3. 3

   Step 3: Grill the steak

   Heat a grill (or grill pan) to high heat (450–500°F / 230–260°C). Grill the steak 3–5 minutes per side for medium-rare depending on thickness, flipping once; use an instant-read thermometer to target 125–130°F (52–54°C) for medium-rare. Avoid over-flipping so the RUB PRIME STEAK forms a good crust.
   
4. 4

   Step 4: Rest the steak

   Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes so juices redistribute — this ensures the steak stays juicy when sliced and tossed with the salad.
5. 5

   Step 5: Slice steak and toss the salad

   While the steak rests, place arugula and halved cherry tomatoes in a large bowl and drizzle about half the vinaigrette; toss gently to coat. Thinly slice the steak against the grain into 1/4-inch (6 mm) slices and arrange over the dressed greens.

   For this step

   • 5 ozarugula
   • 1 cupcherry tomatoes, halved
   
6. 6

   Step 6: Finish and serve warm

   Drizzle remaining vinaigrette over the plated salad if desired and finish with a final crack of black pepper. Serve immediately while the steak is still warm so the leaves slightly wilt and absorb the dressing — excellent with crusty bread or as a stand-alone protein-packed meal.
   

1. In a small bowl or jar, whisk together the extra-virgin olive oil, prepared horseradish, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — the horseradish should be bright but not overpowering. Set aside at room temperature so the flavors meld while you cook the steak.
2. Pat the flank steak dry with paper towels and let it come closer to room temperature for 10 minutes. Lightly brush both sides with a little olive oil, then press RUB PRIME STEAK evenly onto both sides so the seasoning forms a crust. Let the seasoned steak rest for 5 minutes while you heat the grill.
3. Heat a grill (or grill pan) to high heat (450–500°F / 230–260°C). Grill the steak 3–5 minutes per side for medium-rare depending on thickness, flipping once; use an instant-read thermometer to target 125–130°F (52–54°C) for medium-rare. Avoid over-flipping so the RUB PRIME STEAK forms a good crust.
4. Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes so juices redistribute — this ensures the steak stays juicy when sliced and tossed with the salad.
5. While the steak rests, place arugula and halved cherry tomatoes in a large bowl and drizzle about half the vinaigrette; toss gently to coat. Thinly slice the steak against the grain into 1/4-inch (6 mm) slices and arrange over the dressed greens.
6. Drizzle remaining vinaigrette over the plated salad if desired and finish with a final crack of black pepper. Serve immediately while the steak is still warm so the leaves slightly wilt and absorb the dressing — excellent with crusty bread or as a stand-alone protein-packed meal.