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Close-up of three slices of medium-rare steak with a seared crust, served on a bed of fresh arugula and red onion salad.
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5 from 1 vote

Arugula Steak Salad

Easy arugula steak salad with tender sliced steak, peppery greens, parmesan, and lemon balsamic dressing. A healthy dinner ready in 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: easy, grilled, healthy, high-protein
Servings: 4
Calories: 241kcal

Equipment

Ingredients

For the Steak:

  • 1 large Steak 10–12oz, sirloin, ribeye or flank steak (see notes)
  • Kosher Salt
  • Black Pepper freshly ground
  • 1-2 tablespoons Butter

For the salad:

  • 5 oz Fresh Arugula
  • ¼ Red onion thinly sliced into half moons
  • ¼ cup Parmesan

For the dressing:

  • 3 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1 tablespoon Balsamic vinegar I recommend this brand
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey
  • Salt to taste
  • Pepper to taste
US Customary - Metric

Instructions

  • Prepare the Steak: Pat the steak dry with paper towels. This helps create a beautiful crust. Let the steak sit at room temperature for about 15–20 minutes before cooking. Season generously on both sides with salt and freshly ground black pepper.
  • Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
  • Cook the steak: Heat a cast iron skillet or heavy pan over high heat until very hot. Place the steak in the pan and cook without moving it for 2–3 minutes, until a deep golden crust forms.
  • Flip and Finish: Flip the steak and add the butter. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steak for 1–2 minutes.
  • Continue cooking to your preferred doneness:
    Rare: 2–3 minutes per side
    Medium-rare: 3–4 minutes per side
    Medium: 4–5 minutes per side
    *Cooking time may vary depending on the thickness of the steak.
  • Transfer the steak to a cutting board or plate and let it rest for 5–10 minutes before slicing. This step keeps the steak juicy and tender.
  • Assemble the Salad: In a large bowl combine the arugula, red onion, and parmesan cheese. Drizzle the dressing over the salad and toss gently until lightly coated.
  • Slice the steak: Slice the steak against the grain and place on top of the salad.
  • Serve: Serve immediately.

Video

Notes

  • Best Steak for Arugula Salad: Ribeye gives the richest flavor and juiciest texture, while sirloin is leaner and more affordable. Flank steak also works well when sliced thinly against the grain. For best results, use a steak that is at least 1 inch (2.5 cm) thick. Thin steaks tend to overcook before developing a good crust.
  • Add more veggies: This salad also works great with cherry tomatoes, cucumbers, avocado, roasted peppers and more.
  • Add Fruit: Try sliced strawberries, peaches, or pomegranate seeds. 
  • Slice Against the Grain:
  • Let the Steak Rest: Resting keeps all the juices inside the meat instead of leaking onto the cutting board. 
  • Swap the Cheese: Try feta, goat cheese, or blue cheese. 
  • Make It Spicy: Add chili flakes or sliced jalapeños. 
  • Avoid very thin steaks for this recipe. Thicker steaks develop a better crust while staying juicy inside.
  • Steak Doneness: For the best texture and juiciness, medium or medium-rare is highly recommended for this salad. Use an instant-read thermometer for accuracy:
    • Rare: 125°F (52°C)
    • Medium-rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
The steak temperature will continue rising slightly while resting.

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 761mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 2mg