Effortless Labor Day

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It is tempting to make an elaborate meal on a holiday.  However, Labor Day is meant to celebrate a day off of work.  Make an uncomplicated, delicious meal on this Labor Day.  This recipe celebrates the idea that less is more.  A few key quality ingredients really lets the steak shine.  This is one of my favorite quick and easy summer meals, and perfect for a day of relaxation.

Time-20 minutes



3 New York Strips Steaks

1 5oz package of baby arugula

1 pint of grape tomatoes

1 jar of store bought horseradish cream sauce

Kosher Salt


Preparation of Steak

Pre-heat your grill to high.  Season both sides of steak with salt and pepper.  When grill has reached high heat place steaks on grill for 7 minutes and close grill top.  Do not lift lid or flip steaks more than once.  After 7 minutes flip steaks over and cook for 5 more minutes.  Pull steaks off of heat and place on plate and let rest for 10 minutes.  This will give you a medium to medium rare steak.  If you like a medium-well steak then cook for 10 minutes on one side then 7 minutes on the other.    Grilling does take some experience but remember you can always put it back on the grill if it’s under cooked.  Every grill reaches a different temperature but with experience you will find what time frame works for you.


While steaks are resting slice grape tomatoes in half lengthwise and place in a bowl.  Add 1/2 teaspoon of kosher salt to the tomatoes so they release their juices.  Make a bed of arugula on your plate then lay steak on top of arugula.  Lightly spread 1/4 teaspoon of horseradish cream sauce on top of steak and dress with grape tomatoes.  The heat from the steak will slightly wilt the arugula.  The fat from the steak and acidity from the tomatoes makes it’s own vinaigrette.  It’s such an amazing combination of flavors.  You are not limited to arugula.  Use any of your favorite greens.  This meal is great on it’s own.  Occasionally, we accompany the dish with a baked potato or homemade steak fries.

What is your favorite Labor Day dish?

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. Rena says

    Hi Karen I think I am going to make it next week. It sure look delicious and with
    the hot weather it would be perfect to make.

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