The Canuck Steakhouse Salad

Steakhouse energy, Canuck style. This bold salad starts with skirt steak marinated in Northern Canuck Balsamic Dressing & Marinade, grilled until beautifully charred, then sliced over peppery arugula, heirloom cherry tomatoes, shaved parmesan, and red onion. Finished with one more rich balsamic drizzle, it is the kind of salad that eats like dinner.

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Preparation

Ingredients

For the Steak

1 to 1.5 lb skirt steak
1/3 cup Northern Canuck Balsamic Dressing & Marinade
1 tbsp olive oil, optional
Kosher salt, to taste
Fresh cracked black pepper, to taste

For the Salad

5–6 cups baby arugula
1 cup heirloom cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/2 cup shaved parmesan
1 tbsp olive oil, optional
Fresh cracked black pepper
Flaky salt, to finish

To Finish

2–3 tbsp Northern Canuck Balsamic Dressing & Marinade
Optional: lemon wedge, extra parmesan, fresh basil
Optional pairing: a nice glass of red wine

Directions

Marinate the steak.
Add skirt steak to a shallow dish or resealable bag with Northern Canuck Balsamic Dressing & Marinade. Season with salt and pepper. Let marinate for at least 30 minutes, or up to 2 hours.
Grill or sear.
Heat a grill, grill pan, or cast iron skillet over medium-high heat. Remove steak from marinade and let excess drip off. Sear for 3–5 minutes per side, depending on thickness, until charred outside and cooked to your liking.
Rest and slice.
Transfer steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain.
Build the salad.
Arrange arugula on a large platter. Add heirloom cherry tomatoes, red onion, shaved parmesan, and cracked pepper.
Bring it all together.
Place sliced steak over the salad. Drizzle with fresh Northern Canuck Balsamic Dressing & Marinade. Finish with flaky salt, extra parmesan, and a little lemon if desired.

Important: Discard any dressing used to marinate raw steak. Use fresh dressing from the bottle for the final drizzle.