Tonight’s dinner uses just a few ingredients, to make a fast gourmet salad. Here’s what you’ll need:

The fun ingredient in this salad is the peppadew peppers, from the olive bar at the grocery store. They are wonderfully delicious, and worth seeking out, but if you can’t find them, you can use jarred sweet cherry peppers. 

Begin by making the salad dressing. Squeeze the juice of 1 lemon into a measuring cup, and add twice as much extra virgin olive oil, and a pinch of salt and pepper. Set that aside.

Next, make the seasoning blend for the steak. Combine 1 teaspoon each of ground anise, black pepper, and kosher salt. 

Rub it all over 1 pound of sirloin steaks.

Now, you can cook the steaks in a very hot cast iron skillet, about 4 to 5 minutes per side, depending on how thick they are, until the center registers 130 for medium rare. Set the steaks on a cutting board to rest.

I am going to put my steaks in my sous vide machine, at 130 degrees for medium rare. 

Thinly slice one clove of garlic.

And slice the peppadew or cherry peppers.

Then, use a peeler to make shavings of parmigiano reggiano cheese.

Make a nice pile!

Now, we’re ready to assemble the salad. Give the dressing a good whisk and toss 3 tablespoons with the arugula in a large bowl.

Place the skillet you used for the steaks back over high heat. 

The sous vide does not sear meat, so I will quickly sear my steaks for 30 seconds on each side.

Now add the peppadews and garlic to the skillet and sauté for just 30 to 60 seconds until heated through. Add 2 tablespoons of the dressing to the pan and stir to deglaze the pan.

Add the peppadews to the arugula.

Toss to combine. Slice the steak thinly.

Now plate your salads! I served mine with homemade black pepper and parmesan focaccia bread.