Steak and Arugula Salad

For many of us spring has arrived. Sunny days and warm temperatures call for grilling, and tonight I just so happened to have access to a grill...and a steak. 

Before grilling the sirloin steak rare I coated it with just a little bit of olive oil, salt, and fresh-ground black pepper. After the grill was nice and hot I cooked the steak for just a few minutes on each side, leaving it seared on the outside and tender and rare on the inside. After removing it from the grill I let it sit for a few more minutes before slicing it, allowing the juices to circulate and settle. 

While the steak cooked and sat, I prepared an arugula salad as the final resting place for the lovely steak. Before I ate it, of course. The salad was simple--just baby arugula, chopped fresh cherry tomatoes, and finely chopped red onion. I tossed it all together with a vinaigrette composed of blood-orange olive oil, lemon juice, salt, black pepper, crush red pepper, and a raw egg yolk. 

I tossed the dressing with the salad and topped it with the sliced steak. It's a simple and absolutely delicious dish for these delightful spring days.