Steak Arugula Salad Recipe
Juicy grilled steak, peppery arugula, and a tangy balsamic vinaigrette come together in this quick, protein-rich salad ready in just 20 minutes.
Print Pin Servings: 2 Servings
Calories: 520kcal
Cost: $15
Equipment
- 1 Cast-iron skillet For searing the steak and creating a rich, flavorful crust
- 1 Mixing bowl Used to marinate the steak and mix the vinaigrette
- 1 Whisk For blending the balsamic vinaigrette until emulsified
- 1 Cutting board Surface for slicing steak and prepping salad ingredients
- 1 Sharp knife Essential for thin, clean slices of steak and vegetables
- 1 Meat thermometer Ensures steak is cooked to your preferred doneness (e.g. 135°F = medium-rare)
Ingredients
For the Steak
- 1 lb flank steak or sirloin
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or fresh
For the Salad
- 6 cups fresh arugula baby arugula preferred
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup shaved parmesan cheese
- ¼ cup toasted pine nuts optional
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Mix garlic, olive oil, salt, pepper, and oregano. Coat steak and let it rest at least 10 minutes.
- Whisk balsamic vinegar, mustard, honey, and olive oil until emulsified. Season to taste.
- Sear steak 3–4 minutes per side in hot pan; rest for 5 minutes. Slice thin against the grain.
- Toss arugula, tomatoes, and onions with dressing. Top with steak, parmesan, and pine nuts.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 520kcal | Carbohydrates: 9g | Protein: 38g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 95mg | Sodium: 630mg | Potassium: 720mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 3.5mg