grilled steak with arugula pasta salad

I love steak nights because half of the meal is easy to clean up (and quick to make!). Add in a fresh (chilled) salad with sweet, caramelized onions, a pop of vinegar based dressing, and a little bit of pasta, and you’ve got tons of flavors alongside a completely balanced meal. Easy, check. Delicious, check. New dinner idea, check.

For the Salad:
Arugula
Grape Tomatoes (halved)
Red Onions (2, sliced thin, caramelized in olive oil on low heat for at least a half hour, sprinkle in Adobo seasoning and add a tablespoon of white balsamic vinegar towards the end)
Fusilli Pasta (or any kind, cooked al dente, and cold rinsed)
Shaved Parmesan (use to top at the end)

For the Dressing:
1/2 cup extra virgin olive oil
1/4 balsamic vinegar
Salt
Pepper
Garlic Powder
Onion Powder

Whisk together and mix into salad with all other ingredients, except the shaved parm.

For the Steak:
Boneless Ribeye (or any kind) seasoned with Montreal Steak Seasoning
Grill on medium high heat, few minutes each side, let rest 10 minutes and slice.

Plate your salad, top with shaved parm, and add steak.

Mangia!