Pepper Steak Salad

I always appreciate a side that can do triple duty as an appetizer and even main dish if the circumstances require it. This is a great option to keep on the menu as a “ just in case”; I always find that I need that one flexible dish to plug in where it’s needed, depending on how hungry everyone turns out to be.

SERVES 6–8

• 1 lb (450 g) thinly cut pepper steak
• 2 Tbsp balsamic vinegar
• 2 Tbsp maple syrup
• 1¹⁄₂ tsp oil
• 8 oz (225 g) arugula
• ¹⁄₂ cup sliced cherry tomatoes
• 1 avocado, cubed
• 1 shallot, thinly sliced

DRESSING

• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp Dijon mustard
• 2 Tbsp mayonnaise

1. Combine balsamic vinegar and maple syrup and marinate the meat in the mixture for 1–4 hours.
2. Heat a heavy skillet over medium-high heat until very hot. Add oil. Remove meat from the marinade and sear until browned all over, about 4–5 minutes in total.
3. Combine dressing ingredients in a small bowl.
4. To assemble: Layer arugula, cherry tomatoes, avocado, and shallot in a large salad bowl or on individual plates. Add meat and drizzle with dressing.

(Originally featured in Family Table, Issue 709)