WHY THIS RECIPE WORKS Dressing peppery arugula with a simple vinaigrette and fortifying it with tender steak tips and blue cheese makes for a quick and elegant dinner salad. The vinaigrette has Dijon mustard to amp up the spiciness of the arugula, along with cider vinegar and honey to add a complementary fruity, sweet touch to the assertive greens. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves after cooking. For optimal tenderness, make sure to slice the cooked steak against the grain (perpendicular to the fibers). You can substitute any blue cheese for the Gorgonzola.

Serves 4

TOTAL TIME: 30 minutes

INGREDIENTS

• 1 pound sirloin steak tips, trimmed
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 12 ounces (12 cups) baby arugula
• 6 ounces Gorgonzola cheese, crumbled (1½ cups)

INSTRUCTIONS

1. Pat steak dry with paper towels and season with salt and pepper.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking.
3. Add steak and cook until well browned all over and beef registers 125 degrees, 8 to 10 minutes.
4. Transfer steak to plate, tent with aluminum foil, and let rest for 5 to 10 minutes.
5. Whisk shallot, vinegar, garlic, mustard, honey, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
6. While whisking constantly, slowly drizzle in remaining ¼ cup oil until combined.
7. Add arugula and Gorgonzola to vinaigrette and toss to combine.
8. Season with salt and pepper to taste.
9. Slice steak against grain ¼ inch thick.
10. Divide salad among individual plates and top with sliced steak.
11. Serve.