Ingredients
Equipment
Method
- In a mixing bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to create the dressing. Adjust flavors as necessary to suit your taste.
- Preheat your grill or frying pan over medium-high heat. Season the beef slices with salt and pepper.
- Once hot, add the beef and cook for about 3-4 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from heat and let it rest for 5 minutes.
- In a large mixing bowl, combine arugula, diced cucumber, and corn. Toss gently to mix the vegetables evenly.
- Slice the rested beef into bite-sized pieces and add it to the salad bowl.
- Drizzle the tahini dressing over the salad and gently toss until everything is well-coated.
- Serve immediately on a platter, garnished with fresh dill and lemon wedges on the side.
Nutrition
Notes
For a vegetarian option, consider swapping the beef for grilled marinated mushrooms or chickpeas.
If you're a fan of flavors, don't hesitate to get creative with additional toppings like sesame seeds or sliced avocado.
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
Just remember to keep the dressing separate until serving to maintain the salad's crispness! Enjoy your cooking adventure!
If you're a fan of flavors, don't hesitate to get creative with additional toppings like sesame seeds or sliced avocado.
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
Just remember to keep the dressing separate until serving to maintain the salad's crispness! Enjoy your cooking adventure!