Arugula, Strawberry and Quinoa Salad with Rosemary Steak Tip Kebabs
This bright summery arugula salad has the perfect balance of flavors -- peppery arugula, sweet juicy strawberries and tear drop sweet red pepper drops, and salty olives and feta -- and flavorful marinated steak tips. It comes together in a matter of minutes and presents well for easy summertime entertaining.
Equipment
- skewers
- grill or grill pan
Ingredients
- 12 ounce. bottle prepared champagne style vinaigrette or make your own
Rosemary Steak Tip Kebabs
- 2 tablespoons.chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 pounds. beef steak tips or sirloin steak cut in 2” pieces
Arugula, Strawberry and Quinoa Salad
- 8 ounce package of arugula cleaned
- 12 ounces. fresh strawberries sliced
- 2 cups cooked white quinoa from ½ cup dry, prepared according to package directions
- ½ cup coarsely chopped basil
- ½ cup kalamata olives cut in half
- ⅓ cup sweet pepper drop peppers
- 3 tablespoons diced shallot
- 4 ounces crumbled feta cheese
- ½ lemon
- ¼ cup sliced almonds toasted
Instructions
- Combine ⅔'s cup champagne vinaigrette, rosemary, salt, pepper and steak tips in a zip lock bag. Marinate in the refrigerator for 4 hours or overnight.
- Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers. Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.
- In a large bowl, toss the next eight ingredients with ⅓ cup of champagne vinaigrette and juice from half of a lemon. Add more champagne vinaigrette if desired.
- Divide salad between four large low bowls or plates, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab.