Global
Steak & Arugula Plate with Mustard Dressing
Keto Lunch
~5 mintotal430 kcalper serving30g protein4g carbs32g fat
Ingredients
- 150g grilled flank steak
- 1 cup arugula
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp apple cider vinegar
- Salt & pepper
Cooking Steps
Slice steak thinly.
Whisk mustard, oil, vinegar, salt & pepper for dressing.
Plate arugula and steak, drizzle dressing over top.
Plant & Growing Tips
Arugula
- Arugula is a fast-growing, cool-season crop; sow seeds directly after the last frost for spring harvest or in late summer for a fall crop.
- Provide full sun to partial shade and consistently moist soil to prevent bolting.
- It grows well in containers, making it ideal for small spaces or balconies.
Natural Pest Control
- Protect young arugula from slugs and snails by scattering crushed eggshells or diatomaceous earth around the plants.
- Use fine mesh netting or row covers to deter flea beetles, which can chew small holes in the leaves.
- Hand-pick any visible caterpillars or aphids, or spray with a strong jet of water to dislodge them.
Harvest
Arugula
- Begin harvesting outer leaves when they are 2-4 inches long, allowing the inner leaves to continue growing for a cut-and-come-again harvest.
- For the best flavor, harvest arugula before the plant begins to bolt (send up a flower stalk), as leaves become more bitter afterward.
- Snip leaves at the base with scissors or pinch them off to encourage new growth.
