Rosemary and Balsamic Beef with Arugula and Blue Cheese Recipe

Rosemary and Balsamic Beef with Arugula and Blue Cheese Recipe

  • 2 tablespoons O Organics™ Extra Virgin Olive Oil
  • 2 tablespoons O Organics Balsamic Vinegar
  • 1 tablespoon minced O Organics Fresh Rosemary
  • 1 pound beef tenderloin steak
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups O Organics Baby Arugula
  • 1/4 cup O Organics Blue Cheese Dressing
  • 1 cup pomegranate seeds
  • 1 tablespoon fresh Italian parsley, chopped
  1. Combine first 3 ingredients in a small bowl, stirring well. Brush marinade over steak; sprinkle with salt and pepper. Cover and let stand 45 minutes.
  2. Preheat oven to 450 degrees F.
  3. Place a 10-inch cast-iron skillet over medium-high heat. Add steak; cook 3 minutes on each side or until browned, turning occasionally.
  4. Place skillet in oven. Bake steak at 450 degrees F for 10 minutes or until desired degree of doneness. Transfer steak to a warm platter; cover loosely with foil, and let stand 5 minutes.
  5. Place 1/2 cup arugula on each of 4 individual serving plates. Cut meat into thin slices; arrange slices evenly over arugula. Drizzle accumulated juices evenly over steak, and top each salad with 1 tablespoon dressing and 1/4 cup pomegranate seeds. Sprinkle salads evenly with parsley. Serve immediately.
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