Lunch: Arugula, Steak, and Crispy Potato Salad with Lemony Vinaigrette

Recipe by Woman's Day Kitchen Peppery arugula, tender steak, and crispy potatoes complete each other perfectly in this salad, topped with a mild lemon vinaigrette.

This recipe includes superfoods such as:

Lemon

Health benefits of Arugula, Steak, and Crispy Potato Salad with Lemony Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 shallots
6 tbsp. olive oil
1 lb. Yukon gold potatoes
1 1/2 lb. skirt steak
Kosher salt and pepper
1 lemon
1/2 c. finely chopped fresh flat-leaf parsley
2 tbsp. chopped capers
1 clove garlic
1 bunch arugula

Instructions

Thinly slice 2 shallots. Heat 2 tablespoons oil in a large skillet over medium heat. Add the potatoes and cook, turning occasionally, for 5 minutes. Add the sliced shallots and cook, turning the potatoes occasionally, until they are golden brown and tender, 5 to 6 minutes more. Transfer the vegetables to a plate and cover with foil to keep warm.
Heat broiler. Season the steak with 1/2 teaspoon each salt and pepper and place on a broiler-proof baking sheet. Broil to desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
While the steak cooks, make the dressing: Finely chop the remaining shallot and place in a medium bowl. Finely grate 2 teaspoons lemon zest into the bowl, then squeeze in 2 tablespoons of juice. Stir in the parsley, capers, garlic, and 1/4 teaspoon each salt and pepper. Gradually whisk in the remaining 4 tablespoon oil. Arrange the arugula, steak, and vegetables on a platter. Drizzle with the dressing.

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