Steak Arugula Salad
This grilled steak salad combines juicy steak with peppery arugula and a zesty lemon dressing for a satisfying and impressive dish that feels like a treat.
Ingredients
For the Steak
- 1 to 1.5 pounds ribeye steak (or strip steak) Recommended for its tenderness and flavor.
- Salt and black pepper For seasoning the steak.
For the Salad
- 5 to 6 cups arugula Provides peppery flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 small cucumber, sliced Optional for added crunch.
- Parmesan, shaved or grated For topping the salad.
- 1 small shallot, thinly sliced Optional for additional flavor.
For the Dressing
- 1 tablespoon olive oil Base for the dressing.
- 1 lemon juice and a little zest For freshness.
- 1 teaspoon Dijon mustard For a touch of tanginess.
- 1 teaspoon honey or maple syrup To balance acidity.
Instructions
Preparation
- Season the steak by patting it dry and sprinkling salt and pepper generously on both sides. Let it sit for 15 to 30 minutes if time allows.
- Preheat your grill or heavy pan until very hot.
Cooking
- Grill or sear the steak for a few minutes per side, aiming for medium rare.
- Transfer the steak to a plate and let it rest for 8 to 10 minutes.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
Building the Salad
- In a large bowl, toss the arugula with just enough dressing to lightly coat.
- Add the halved tomatoes, sliced cucumber, and shallot. Top with shaved parmesan.
Serving
- Slice the rested steak against the grain into thin strips and pile it over the salad. Drizzle any resting juices on top.
Notes
For best results, prepare the salad right before serving to maintain freshness. Leftovers keep well if stored separately.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 15gProtein: 40gFat: 30gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 5g