Grilled Sirloin Steak and Leeks with Arugula-Oregano Dressing

Before you put your grill away for the summer, try some grass-fed sirloin steak and incorporate several different green veggies.

A good way to get more greens is to blend them into a salad dressing. The arugula-oregano dressing in this recipe provides a peppery, savory zing to the milder flavor of baby greens. This way you’re eating greens on top of greens (on top of greens on tops of greens), and on top of juicy steak, too.

PREP TIME 20 MINUTES     TOTAL TIME 20 MINUTES     SERVES 4

• 1 pound grass-fed sirloin steak, cut into 2 pieces
• 3/4 teaspoon black pepper
• 6 tablespoons extra-virgin olive oil, divided
• 1 bunch leeks, trimmed
• 5 cups baby greens
• 2 cups loosely packed
  baby arugula
• 2 teaspoons dried oregano
• 1 garlic clove, coarsely chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 teaspoon Himalayan sea salt

HEAT a grill to medium. Season the steak with pepper and coat with 1 tablespoon of the oil. Grill, turning once, until a thermometer inserted in the center of each piece registers 130-degrees F, 5-7 minutes per side for medium-rare. Remove and let rest for 5 minutes before slicing against the grain.

MEANWHILE, toss the leeks in 1 tablespoon of oil. Grill over indirect heat, around the steak, turning occasionally, until charred and tender, 6-7 minutes. Remove and roughly chop.

PULSE the arugula, oregano, garlic, remaining oil, vinegar, water, and salt in a high-powered blender until smooth. Divide the steak, leeks, and greens among 4 plates. Drizzle with the dressing.