Steak Salad with Beetroot

Nick and I have been working as a team when it comes to dinner lately. The warm summer weather has made grilling a fantastic option, so oftentimes Nick heads to the roof to grill some meat while I prepare the rest of our meal inside.

Aside from the fun of grilling, an added benefit is that this method cuts the prep time for our meals in half! We put together this delicious steak salad in 10 minutes!

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Steak Salad with Beetroot

Serves 2

1/2 lb. lean steak
5 oz arugula
1 medium roasted beet, cut into small cubes
2 slices bacon, cut into small squares
1/4 medium onion, thinly sliced
1 and 1/2 oz crumbled blue cheese
Salt and pepper to taste
Olive oil and vinegar to taste

Cook bacon in skillet over medium heat. Once the pan is coated with fat from the bacon, add the onion slices and salt and sauté. While the bacon and onions are cooking, combine the arugula, blue cheese, and beet in a serving bowl. Add onions, bacon, salt and pepper and mix again.

Cook your steak as desired on the grill or in a skillet. Slice into strips and serve warm on top of the salad. Serve with olive oil and vinegar of your choice.

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