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Whether it’s for a special occasion like a birthday or anniversary, or simply because it’s been way too long since your last real date night, sharing a romantic meal with your significant other is never a bad idea. Skip the pricey takeout (or reservation waitlist) and channel your affection into cooking a heartfelt — and heart-healthy — dish, like this restaurant-worthy steak and arugula salad. Better yet, cook it together (candlelight optional).

This recipe’s easy rub can be made in advance if you want to start infusing your steaks with spices the day before for maximum flavor intensity, but we wouldn’t suggest a date night meal that doesn’t leave room for spontaneity — it’ll still be delicious without the lead time. Speaking of spontaneous, use your romantic meal-prepping time to ask each other fun, off-the-cuff questions that get at the heart of your relationship. The one below is a good start.

Heartfelt Moments at Mealtime

What was the first thing you noticed about each other?

HOW TO MAKESteak and arugula salad

Ingredients

  • 2 teaspoons whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1 tablespoon finely chopped rosemary
  • ¾ teaspoon coarse kosher salt
  • 1 ¼ pounds top sirloin steak, 1-inch thick steak
  • 1-2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
  • ¼ cup balsamic vinegar
  • ¼ cup finely chopped shallots
  • 1 teaspoon brown sugar
  • 6 cups arugula
  • ¼ red onion, thinly sliced
  • ½ bunch radishes, thinly sliced
  • ½ lemon

Directions

  1. Coarsely grind the black peppercorns and mustard seeds using a mortar and pestle, spice mill, or coffee grinder (just make sure any coffee remnants are cleaned out of the grinder before using). Transfer the ground spices to a small bowl and add the rosemary and salt. Stir to evenly distribute the ingredients.
  2. Pat dry steaks and press the spice mixture into both sides of the steaks. If you have time, return the steaks to the refrigerator to allow the spices to infuse into the steak for up to 24 hours.
  3. Add I Can’t Believe It’s Not Butter!® to a large cast iron pan and place over high heat. Sear steaks in the hot pan. For medium-rare steaks, cook for about 4 minutes on each side. Transfer steaks to a clean cutting board or plate and allow to rest before slicing.
  4. Add the vinegar, shallots, and brown sugar to the cast iron pan and boil until reduced to a glaze, about 1 minute. Stir occasionally.
  5. Divide the arugula onto 4 plates. Add red onion and radishes to each plate and squeeze lemon juice over top. Thinly slice the steaks against the grain. *See note. Add steak to each plate and drizzle the glaze over top. Serve immediately
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