Thank you Litehouse Foods for sponsoring today’s recipe. I am a Living Litehouse Brand Ambassador and will be sharing recipes throughout the year on behalf of Litehouse.
Summer is quickly upon us and nothing more that I love to do then to fire up my grill. My family and I love a good steak dinner! You can find steak on my dinner menu at least once every two weeks. My son, Ryder, (whom is only 5) requests steak often. What can I say, he has great taste! If your looking to switch up your grilling game you definitely want to give my recipe for Red Wine Vinegar and Olive Oil Steaks with Arugula and Tomato Salad a try!
Should I marinate steak before cooking?
I will be honest–I rarely ever marinate steaks and typically just season with the salt, pepper, and garlic seasoning or a Montreal Steak Seasoning. However for this recipe I used Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade. I let the steaks marinate for four hours prior to cooking. The tanginess from the red wine vinegar brought out the flavors in the steak making the flavors much more developed. Because there was already olive oil in the marinade I did not need to add any additional oil to the steaks.
What type of steak is best?
I tend to cook sirloin and filet Mignon on we’re often because they are a tender leaner steaks with less fat. However the day that I planned to make this recipe– strip steaks happened to be on sale, and I just couldn’t pass up the price! So I rolled with it. This recipe would also work well on sirloin steaks. I cooked two 9- ounce strip-steaks that I ended up cutting in half after they were done cooking to give me four servings. You can cut the steaks prior to cooking however I prefer this method. If you like your steaks around medium in temperature, I like to keep the steaks whole, and then cut them before serving. I find that there’s less of a chance to overcook and dry out your steak.
How do you make arugula and tomato salad?
When making this recipe, I prepare the arugula and tomato salad while the steak is cooking. Use a large bowl and place the arugula and tomatoes into the bowl. Then drizzle with additional Litehouse Red Wine Vinegar with Olive Oil Dressing & Marinade. I toss with tongs and then place in my refrigerator until we’re ready to eat dinner. I love the chilled salad paired with hot steak.
What side dishes do I make with steak?
I always typically pair a protein with a starch and at least one vegetable. Here are a few of my favorite side dishes to make with steak:
- Oven-Roasted Asparagus
- Slow Cooker Mashed Potatoes
- The Best Green Beans Ever
- Loaded Baked Potatoes in the Slow Cooker
- Instant Pot Corn on the Cob
If you love steak I hope you’ll give my recipe for Red Wine Vinegar and Olive Oil Steaks with Arugula and Tomato Salad a try.
Red Wine Vinegar and Olive Oil Steaks with Arugula and Tomato Salad
- 2 – 10 oz. Strip steaks
- ¼ cup + 2 tablespoons Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade
- 2 cups arugula
- 1 pint grape tomatoes
- For the cooking instructions head to the Living Litehouse Blog.