Embrace the warm weather with this fresh and flavourful Truffled Steak Salad. Sharp little bites of marinated and seasoned steak are nestled among fresh, crisp greens, sweet tomatoes, and crunchy, mild walnuts. Topped with a crumble of tangy chèvre, then drizzled with McEwan’s Own Truffle Vinaigrette, this is a very quick and simple salad designed to impress.
1 (6oz) steak, cut into bite size strips
1 jar McEwan’s Own Truffle Vinaigrette Salad Dressing
1 cup breadcrumbs
Olive oil, for cooking
1 container McEwan’s Own Arugula Salad Mix
4 tbsp chevre, crumbled
Salt to taste
Fresh cracked black pepper, to taste
Cut the steak into small, bite size pieces. Season with salt and pepper, then toss with 2 tablespoons of the McEwan’s Own Truffle Vinaigrette Salad Dressing, making sure all the meat is coated.
Toss the meat in the breadcrumbs, making sure they’re evenly coated. Heat a tablespoon or two of olive oil in a large frying pan, and quickly fry the meat for two minutes. Flip to ensure both sides are browned and crisp for a medium/medium-rare steak.
Add the steak bites to the McEwan’s Own Arugula Salad Mix, then toss. Add dressing and toss again. Top with the crumbled chevre and some freshly cracked black pepper.