Arugula Grilled Steak and Roasted Potato Salad

Ingredients

• Steak (1 pound (such as ribeye or sirloin))
• Potatoes (1 pound, diced (yukon gold or red potatoes work well))
• Olive oil (3 tablespoons, divided)
• Salt (to taste)
• Black pepper (to taste)
• Garlic powder (1 teaspoon)
• Arugula (4 cups, washed and dried)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, thinly sliced)
• Honey (1 tablespoon)
• Dijon mustard (1 tablespoon)
• Balsamic vinegar (2 tablespoons)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the steak generously with salt, black pepper, and garlic powder, allowing the flavors to penetrate the meat.
3. Grill the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let it rest on a cutting board for 5 minutes before slicing against the grain.
4. Meanwhile, preheat the oven to 425°F (220°C).
5. In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
6. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are golden brown and crispy, flipping halfway through for even cooking.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, and honey to create a balanced dressing that complements the savory elements of the salad.
8. In a large salad bowl, combine the arugula, halved cherry tomatoes, and sliced red onion, creating a vibrant base.
9. Add the roasted potatoes and sliced grilled steak to the salad bowl, gently tossing to combine.
10. Drizzle the dressing over the salad and toss again to ensure everything is coated in the flavorful mixture.
11. Serve the salad immediately, enjoying the contrast of warm steak and potatoes with the fresh greens.