Arugula Grilled Steak and Roasted Potato Salad

Ingredients

• Honey (1 tablespoon)
• Dijon mustard (1 tablespoon)
• Balsamic vinegar (2 tablespoons)
• Red onion (1/4 cup, thinly sliced)
• Cherry tomatoes (1 cup, halved)
• Arugula (4 cups)
• Garlic powder (1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Olive oil (3 tablespoons)
• Potatoes (1.5 lbs, cut into cubes)
• Steak (1 lb)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the steak with salt, black pepper, and garlic powder.
3. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
4. Preheat the oven to 425°F.
5. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and black pepper.
6. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, and honey to make the dressing.
8. In a large salad bowl, combine the arugula, cherry tomatoes, and red onion.
9. Add the roasted potatoes and sliced grilled steak to the salad bowl.
10. Drizzle the dressing over the salad and toss to combine.
11. Serve the arugula grilled steak and roasted potato salad immediately.