WEEKDAYS 1e|12c|p

Grilled Ham Steak with Figs & Arugula

Michael Symon
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Servings: 4
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easy
|
under 5 min

For $5 and 5 minutes, you can have a 5 star restaurant quality brunch for your family this weekend.


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Ham Steak with Figs & Arugula
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary leaves (chopped)
  • kosher salt & freshly ground pepper
  • 4 7 ounce ham steaks, each 1/2 inch thick
  • 3 cups arugula (loosely packed)
  • 8 fresh figs (stems removed, quartered)
Directions
  • Preheat a grill or grill pan to high heat.
  • In a medium bowl, whisk together the honey, mustard, vinegar, olive oil, rosemary, and a good amount of pepper. Pour half of the vinaigrette into a small bowl to brush on the ham steaks. Reserve the remaining vinaigrette in the bowl to toss with the arugula and figs later.
  • Brush both sides of ham steaks with vinaigrette and put them on the grill. Cover and cook until nicely charred (about 2 minutes).
  • Add the arugula and figs to the bowl with the reserved vinaigrette. Toss to combine and season with salt and pepper.
  • Put the ham steaks on plates, top with the fig and arugula salad, and serve.
  • Tips
    - Serve with scrambled eggs.
    - Replace figs with seasonal fruit.

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