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Spicy Sweet Calamari Steak Salad
A fresh calamari dish filled with bright sweet and savory flavors, perfect for lunch or a light dinner.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 2
Ingredients
- 2 calamari steaks about ¼ pound* each
- 3 cups arugula loosely packed
For the Marinade:
- 3 tablespoons extra light olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon fresh squeezed lemon juice
- 2 teaspoons fresh parsley finely chopped
For the Sauce:
- 1 tablespoon extra light olive oil
- 2 medium whole pepperoncini halved and sliced (seeds and all)
- 1 – 2 tablespoons pepperoncini liquid
- 4 tablespoons fire roasted red peppers chopped
- 2 tablespoons fire roasted red pepper liquid
- 3 tablespoons sweet chili sauce
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon white ground pepper
Instructions
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In a small bowl, combine the marinade ingredients and stir well. Place calamari steaks on a glass plate and pour marinade over the steaks, making sure to flip and coat both sides of each steak with marinade. Cover with cling wrap and refrigerate for 1 - 3 hours.
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While steaks are marinating, combine all of the sauce ingredients in a sauté pan. Cook over low heat for 10 minutes, stirring often. Remove from heat and allow sauce to come to room temperature before serving.
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To cook steaks, place on a well heated grill or grill pan and cook for 1½ - 2 minutes per side, just until they’re opaque in the center. Flip the steaks only once.
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To serve, place a good handful of arugula (approximately 1 - 1½ cups) on a plate. Place the cooked calamari steaks on top of the arugula, and then spoon the sauce over each steak. Serve immediately.
Recipe Notes
*If your calamari steaks are considerably larger, you may want to increase the ingredients a bit.
*The sauce can be made a day or two before. Refrigerate overnight, and bring to room temperature before serving.