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Chef Kurt Boucher from History Colorado Center tells us about Colorado Proud and shows us how to make a Grilled Steak & Arugula Salad.


Grilled Steak and Arugula Salad



6 oz Fresh Arugula

¼ Cup Fresh Tomatoes (Cherry Tomatoes Preferred)

2 Tbsp Shaved Parmesan Cheese

1 Sprig Spring Onions - Charred

5 oz Grilled Flank Steak


½ Cup Worcestershire Sauce

1 Cup Rice Wine Vinegar

¼ Cup Agave

1 Tsp honey

1 Tsp Dijon Mustard

1 Tbsp Shallots - Minced

1 Glove Garlic - Minced

1 Tsp Chopped Fresh Thyme

¼ Tsp Sea Salt

¼ Tsp Fresh Pepper

2 ¾ Cup Olive Oil


Combine all ingredients except olive oil in a food processor or blender.  Blend for 20 seconds.  Slowly add olive oil while blending.  Add oil to the consistency preferred.


In a mixing bowl place arugula and tomato.  Add dressing  (desired amount).  Mix together.  Place arugula and tomato on serving dish.  Top with parmesan cheese, grilled steak and garnish with charred spring onion.