Ingredients:
For the Steak:
1 (1-inch thick) boneless, skinless beef steak (such as ribeye or New York strip)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Roasted Tomatoes:
1 pint cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
For the Creamy Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped parsley
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Salad:
1 cup arugula
1/2 cup crumbled feta cheese
Instructions:
Prep the Steak: In a bowl, combine steak with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Roast the Tomatoes: Toss tomatoes with olive oil, garlic powder, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until slightly charred and softened.
Grill the Steak: Grill the steak over medium heat for 2-3 minutes per side, or until cooked through to your desired doneness.
Make the Creamy Dressing: In a small bowl, whisk together mayonnaise, sour cream, parsley, lemon juice, garlic, salt, and pepper.
Assemble the Salad: Place arugula on plates. Top with grilled steak, roasted tomatoes, and crumbled feta cheese. Drizzle with Creamy Dressing.
Tips & Tweaks:
Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the steak marinade.
Make it a meal: Serve the salad with a side of crusty bread.
