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.

Directions

Prepare the Pepper Steak Salad

1. Combine balsamic vinegar and maple syrup and marinate the meat in the mixture for one to four 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 four to five 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.

Credits

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

Recipe tags

Balsamic vinegar Beef Maple syrup Michal Frischman Michal Frishman Pepper steak Pepper steak salad Rosh Hashana Salad Succos Succot Sukkos Super easy Versatile