What’s better than a romantic steak dinner? Why not try this steak salad?  I’m not feeling guilty about this red meat; I know you won’t either.

Pan-Roasted Sirloin with Salad of Arugula, Sweet Peppers, and Olives

1 hour

Avoid using a salad spinner to wash and dry the arugula-the leaves bruise easily. Instead, dunk them in a sink of cool water and lift them into a colander. Pat dry with a kitchen towel. Simple salt and pepper will form a crust on the steaks when you sear them.

Serves 2

Salad
2 red bell peppers or 1 jar roasted red bell pepper
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup mixed whole black and green olives, such as kalamata and Picholine
1 bunch baby arugula, trimmed
Juice of 1/2 lemon
4 ounces blue cheese, crumbled

(Blue cheeses range from Gorgonzola to Stilton; Ask for a sample at the cheese counter if you have not  tried the cheese.  If you are not a fan of the intense flavor of blue cheese, try shavings of parmesean or feta as a replacement.)

Steak
2 New York strip steaks, 8 to 10 ounces each, about 1 1/2 inches thick
Sea salt and freshly ground black pepper
Extra-virgin olive oil
4 fresh thyme sprigs
1/2 cup dry red wine, such as Cabernet Sauvignon
1/2 teaspoon sugar

Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out their cores, then halve the peppers lengthwise, and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and let steam for about 10 minutes to loosen the skins. In the meantime, move on to the steaks.

Switch the oven from broil to bake and set the temperature to 350°F. Season both sides of the steaks with sea salt and a generous amount of coarsely ground black pepper, about 1 tablespoon of pepper per steak. Place a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a 2-count drizzle of olive oil and get it smoking hot. Add the steaks and sear for 4 minutes on each side. Throw in the thyme, then transfer the skillet to the hot oven and roast the steaks for 5 minutes for a nice medium-rare (120 to 125°F. internal temperature).  I can not say it enough, a meat thermometer will be your best friend in the kitchen.

While that’s going, pull the loosened skins off the peppers; cut the peppers into nice fat strips and toss them with the olives.  If using jarred peppers, drain and pat dry before slicing into strips.  Set aside because the steaks should be ready now.  Remove the steaks to a cutting board and let them rest for a few minutes before slicing. (This keeps the juices in the meat, not running all over the counter.)

The last thing to make is a quick vinaigrette using the flavors left in the bottom of the skillet. Pour out some of the beef fat and return the pan to the stove. Add the red wine and boil over medium heat while scraping with a wooden spoon to pull the flavors up. Let the wine reduce to 1/4 cup; this will intensify the flavor. Add the sugar and a 1-count of olive oil to balance it out.

Putting it all together is a snap. Cut the steaks on an angle into slices. Gently toss the peppers and olives with the arugula. Drizzle the salad with a little more olive oil, a squeeze of lemon juice, salt, and pepper. Toss lightly again and then divide between 2 plates. Arrange the steak slices on top of the salad and garnish with the crumbled blue cheese; then drizzle the pan vinaigrette over the steak salads and serve.

Adapted from Real Kitchen by Tyler Florence

Silver has been a home chef since the first time his mom asked him to start dinner before she got home. He believes cooking should be fun and draws immense pleasure in seeing the satisfied faces of his guests. Find more inspiration on his personal blog “Chef Tell’s Kitchen.”