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.
Pepper Steak Salad
- Cooking and Prep: 1 h 15 m
- Serves: 6
Prepare the Pepper Steak Salad
Combine balsamic vinegar and maple syrup and marinate the meat in the mixture for one to four hours.
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.
Combine dressing ingredients in a small bowl.
To assemble: Layer arugula, cherry tomatoes, avocado, and shallot in a large salad bowl or on individual plates. Add meat and drizzle with dressing.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger