As summer winds down, we're still suffering through a heat wave. My love of dark coffee and bold red wines has left me searching for ways to cool down. One of my favorite options is to sip on a crisp, dry rosé.
The popularity of rosé wines has continued to grow, and there are many amazing options to choose from. Some of my favorites are the classic salmon-hued beauties from Provence, France. I also enjoy a sparkling rosé. Play around and try something new to you.
Pairing rosé is amazingly easy. Made with red grapes, many are both light and fresh yet complex with tannins and body. For a simple and elegant weeknight meal, try this steak salad with your favorite rosé to be both satisfying and refreshing.
Strawberry Arugula Salad with Steak & Balsamic Vinaigrette
4 steaks of your choice (I used beef sirloin tip), 1 inch thick
steak seasoning (I used Montreal Steak Spice, but simple salt and pepper will also do)
1 tablespoon vegetable oil
6 cups arugula
6 oz (1 cup) raspberries
6 oz (1 cup) blueberries
1 cup strawberries, sliced
½ cup feta cheese, crumbled (I prefer goat cheese, but blue also works well or try slices of brie)
¼ cup slivered almonds
¼ cup balsamic vinegar
¼ cup olive oil
3 teaspoons sugar
½ teaspoon Dijon mustard
salt and pepper
Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.
Add the steak to the pan, do not touch it. Cook for 5 minutes, flip, and cook for another 3 minutes.
Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.
While the steak rests, combine all salad ingredients in a large bowl.
Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.
Divide the salad into 4 bowls, and top with sliced steak.