Eruca sativa, or arugula, is a salad green with a rich, pungent taste.
Packed with vitamins, the plant has been affectionately dubbed “nature’s multi-vitamin.”
Arugula with Steak, Lemon & Parmesan
8
servingsIngredients
- 3 tablespoons
extra virgin olive oil
- 2 ½ tablespoons
lemon juice
- 1 ¼ teaspoon
balsamic vinegar
dash kosher salt
dash freshly ground black pepper
- 1 ½ pound
beef tri-tip (bottom sirloin)
- 1
bunch (about 5 ½ cups) arugula
- 3⁄4 cup
Parmesan cheese, shaved
Directions
To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.
Grill the beef to medium rare, let cool 10 minutes. Slice thin.
Toss the arugula with the dressing and add beef and shaved Parmesan.
Nutrition Facts (per serving):
- Calories —236 | Total Fat—17g | Saturated Fat—7g | Sodium —373mg | Carbohydrate —2g | Dietary Fiber—0g | Sugar—2g Protein —16g
Facts about Arugula
Tips:
Avoid yellowing leaves, wilted leaves, or excessively moist leaves. To keep for up to a week, wrap leaves in a layer or two of paper towels and store in a loosely-closed Ziplock®.
Not your average salad.
Arugula contains about eight times the calcium, fi ve times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.
Fiber & Phytochemicals.
Arugula belongs to the family of cruciferous vegetables, along with broccoli, kale, and cabbage. These vegetables are high in fiber and contain phytochemicals that are believed to help prevent cancer.
Disease-Fighting Antioxidants.
Arugula contains carotenoids, which can act as antioxidants and may aid in the prevention of diseases like cancer and macular degeneration.
