This salad checks all the boxes: juicy steak, peppery greens, and bright flavor with minimal fuss. It’s the kind of meal that feels restaurant-level but is easy to pull off at home. The grilled steak brings satisfying richness, while arugula and a zesty lemon dressing keep things light.
Add a few pops of texture and you’ve got a balanced, crowd-pleasing plate. Great for a quick dinner, a Saturday lunch, or a low-key dinner party.
Why This Recipe Works
- Contrast of flavors and textures: Peppery arugula, savory steak, and tangy dressing create a balanced bite.
- Quick cooking time: A hot grill or skillet sears the steak in minutes, while the salad comes together fast.
- Smart seasoning: Salt, pepper, and garlic build a solid base; lemon and Dijon brighten the dish.
- Flexible components: Swap add-ins based on what you have—parmesan, cherry tomatoes, or grilled veggies all work.
- Meal-in-one: Protein, greens, and healthy fats make this a complete, satisfying meal without extra sides.
Ingredients
- For the Steak:
- 1 to 1.25 pounds flank steak, skirt steak, or sirloin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (or 1 small clove minced)
- For the Salad:
- 5 to 6 cups baby arugula, loosely packed
- 1 cup cherry tomatoes, halved (optional)
- 1/2 small red onion, very thinly sliced
- 1/2 cup shaved parmesan or crumbled feta
- 1 ripe avocado, sliced (optional)
- 1/4 cup toasted pine nuts, walnuts, or pumpkin seeds
- For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt, more to taste
- Freshly ground black pepper
Instructions
- Prep the steak: Pat the steak dry with paper towels. Rub with olive oil, salt, pepper, and garlic powder.
Let it sit at room temperature for 20 to 30 minutes while you prepare the salad.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Taste and adjust—add more lemon for brightness or a pinch more honey if it’s too sharp.
- Toast the nuts: In a small dry skillet over medium heat, toast the nuts or seeds for 2 to 3 minutes until fragrant. Transfer to a plate to cool.
- Heat the grill or pan: Preheat a grill to medium-high or heat a heavy skillet (cast iron works best) over medium-high.
Lightly oil the grates or pan to prevent sticking.
- Cook the steak: Grill or sear the steak for about 3 to 5 minutes per side for medium-rare, depending on thickness. Use an instant-read thermometer for precision: 125–130°F for medium-rare, 135°F for medium. Adjust time as needed.
- Rest the steak: Transfer the steak to a cutting board and rest for 5 to 10 minutes.
This keeps the juices inside the meat.
- Assemble the salad base: In a large bowl, add arugula, tomatoes, red onion, and half the cheese. Drizzle with about half the dressing and toss gently to coat.
- Slice the steak: Thinly slice against the grain. This makes each bite tender, especially with flank or skirt steak.
- Combine and finish: Arrange the arugula on a platter or plates.
Top with sliced steak, remaining cheese, avocado, and toasted nuts. Spoon on more dressing to taste. Finish with a pinch of salt and a few cracks of pepper.
- Serve: Serve warm or at room temperature.
Add lemon wedges on the side for extra brightness.
Storage Instructions
- Steak: Store sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a warm skillet or briefly in the microwave so it doesn’t overcook.
- Dressing: Keep in a sealed jar in the fridge for up to 1 week. Shake before using.
- Salad: Arugula wilts quickly once dressed.
If you plan for leftovers, keep greens, dressing, and toppings separate and toss right before serving.
- Freezing: Not recommended for arugula or tomatoes. You can freeze cooked steak, but texture is best when fresh.
Health Benefits
- Protein-rich: Steak provides high-quality protein for muscle repair and satiety.
- Iron and B vitamins: Beef is a good source of iron, B12, and zinc, which support energy and immune function.
- Leafy greens: Arugula offers vitamins A, C, and K, plus peppery phytonutrients.
- Healthy fats: Olive oil and nuts deliver heart-friendly monounsaturated fats.
- Balanced plate: The mix of protein, fiber, and fat helps steady blood sugar and keep you full longer.
Pitfalls to Watch Out For
- Overcooking the steak: It can turn tough quickly. Use a thermometer and rest the meat before slicing.
- Cutting with the grain: Always slice against the grain to avoid chewy bites.
- Overdressing the greens: Arugula wilts if drenched.
Add dressing gradually and toss lightly.
- Skipping the rest: Cutting too soon releases juices and dries out the steak.
- Unbalanced seasoning: Taste as you go. A pinch of salt and extra lemon at the end can lift the whole dish.
Variations You Can Try
- Balsamic twist: Swap lemon for balsamic vinegar and add sliced strawberries and goat cheese.
- Chimichurri finish: Spoon chimichurri over the steak and keep the dressing simple with olive oil and lemon.
- Grilled veggie boost: Add grilled zucchini, peppers, or asparagus for extra color and fiber.
- Blue cheese and walnuts: Replace parmesan with blue cheese and use toasted walnuts for a bold, savory profile.
- Grain bowl style: Serve the salad over warm farro or quinoa for more substance.
- Different proteins: Try grilled chicken, salmon, or portobello mushrooms if you don’t want red meat.
FAQ
What’s the best cut of steak for this salad?
Flank, skirt, or sirloin are great choices because they cook quickly and slice well. Ribeye works too if you want extra richness.
Just be sure to slice against the grain.
Can I make this without a grill?
Yes. A hot cast-iron skillet or grill pan on the stovetop gives you a great sear. Cook with a bit of oil and don’t crowd the pan.
How do I keep the arugula from getting soggy?
Dress the greens right before serving and use only as much dressing as needed.
If serving later, keep components separate and assemble at the last minute.
What can I substitute for arugula?
Baby spinach, baby kale, or a spring mix work well. If using sturdier greens like kale, massage with a little oil and lemon first to soften.
How do I know when the steak is done?
Use an instant-read thermometer. Aim for 125–130°F for medium-rare, 135°F for medium.
The temperature will rise a few degrees as it rests.
Is the dressing acidic enough for meal prep?
Yes, it holds up well for a week in the fridge. If it solidifies, let it sit at room temperature and shake vigorously.
Can I make it dairy-free?
Absolutely. Skip the cheese or use a dairy-free alternative, and keep the rest of the recipe the same.
What sides pair well with this salad?
Crusty bread, roasted potatoes, or grilled corn complement the dish.
For a lighter option, serve with a simple cup of soup.
Wrapping Up
Grilled Steak and Arugula Salad is a fresh, satisfying meal you can make any night of the week. It’s balanced, bright, and easy to adapt to your taste. With a few good ingredients and a hot pan or grill, you’ll have a dinner that feels special without the stress.
Keep the dressing handy and the steak sliced thin, and you’ll be set for a repeat-worthy favorite.
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