Arugula: Cooking series A-Z with SSG Sadler - Part 2

B'Onko Sadler, Michigan State University Extension -

Arugula can be used with many Italian dishes, salads and meat entrees.

Arugula is a green, leafy vegetable that originates in the Mediterranean area. Often in early Greek times, arugula is now commonly used in Italian dishes, salads and garnishes. Arugula is dark green to green in color and as it wilts and ages, it turns to a yellow color. Arugula is full of vitamin A, C, beta carotene, zeaxanthin and lutein, which are strong antioxidants that help the body fight off disease. It can be grown at home in a place that receives lots of sunlight and grows very well during the spring months. It has a peppery bitter-like taste, but compliments most dishes very well. It’s usually found mixed with other leafy vegetables in the supermarket. Arugula is grown all over Michigan and can be found in most grocery stores. Michigan State University Extension encourages you to visit your local farmer market, where you will also be able to find arugula.

Grilled sirloin atop arugula and spinach salad is a very tasty and light recipe that I encourage you to try.

Grilled sirloin atop arugula and spinach salad

Makes 4 servings

2 1/5 lbs lean top sirloin

1 bag of Arugula

1 bag of baby spinach

2 medium pears

1 container or crumbled blue cheese

Extra virgin olive oil

Garlic powder

Onion powder

Pepper

Small lemon

Balsamic vinegar

Salt

Directions

  1. You can grill the steak or broil it in in the oven. Take your sirloin and rub it down with some olive oil. Season both sides very well with garlic and onion powder, pepper and whatever other spice you would like. Depending on the thickness, cook on both sides for seven to eight minutes or until the proper color you prefer. After you are finished cooking the steak, cover it in aluminum foil and let it sit.
  2. Take a bowl and mix together the arugula and baby spinach, then set to the side.
  3. Dice the pears and set them aside.
  4. In a jar add a one-cup of extra virgin olive oil, a half-cup of balsamic vinegar, one tsp. garlic powder, one tsp. onion powder, one tsp. salt and the juice of one lemon. After you combine your ingredients shake well to mix.

Slice you steak to the thickness of your choice. Add steak, pears and blue cheese to the salad mixture and pour your dressing on top and enjoy.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).

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