Best Steak and Arugula Salad Recipe – A Healthy & Flavorful

If you’re looking for a protein-packed, nutritious, and flavorful salad, this Steak and Arugula Salad Recipe is the perfect choice. Combining juicy, tender steak with peppery arugula, cherry tomatoes, parmesan cheese, and a zesty homemade vinaigrette, this dish is both satisfying and refreshing. Whether you’re making it for a light lunch, a healthy dinner, or a meal-prep option, this salad delivers on taste and nutrition. The rich umami flavor of the steak pairs beautifully with the crisp, peppery greens, making it a restaurant-quality dish you can easily prepare at home.

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Nutrition Information (Per Serving)

• Calories: 450 kcal
• Protein: 38g
• Carbohydrates: 10g
• Fats: 30g
• Fiber: 2g
• Sugar: 4g
• Sodium: 500mg
• Iron: 4mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 15 minutes
• Resting Time: 5 minutes
• Total Time: 35 minutes
• Cuisine: American
• Course: Main Course, Salad
• Servings: 2
• Calories per serving: 450 kcal

Equipment Needed

• Cast-iron skillet or grill pan
• Mixing bowls
• Whisk
• Tongs
• Cutting board
• Sharp knife

Ingredients

For the Steak:

• 12 oz ribeye or sirloin steak
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce

For the Salad:

• 4 cups fresh arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup shaved parmesan cheese
• 1/4 cup toasted pine nuts (optional)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

Step 1: Prepare the Steak

1. Remove the steak from the refrigerator and let it rest at room temperature for 15 minutes before cooking.
2. Pat the steak dry with paper towels to ensure a good sear.
3. Rub the steak with olive oil and season evenly with salt, pepper, garlic powder, smoked paprika, and Worcestershire sauce.
4. Heat a cast-iron skillet or grill pan over medium-high heat until very hot.
5. Add the steak to the pan and sear for 3-4 minutes on each side for medium-rare (adjust time for preferred doneness).
6. Remove the steak from the heat and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.

Step 2: Make the Dressing

1. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Taste and adjust seasoning as needed. Set aside.

Step 3: Assemble the Salad

1. In a large mixing bowl, add the arugula, cherry tomatoes, and red onion.
2. Drizzle the dressing over the salad and toss gently to coat the greens evenly.
3. Transfer the salad to serving plates.
4. Arrange the sliced steak over the salad.
5. Sprinkle with shaved parmesan and toasted pine nuts (if using).

Step 4: Serve and Enjoy

1. Serve immediately while the steak is warm.
2. Optionally, add a squeeze of fresh lemon juice or an extra drizzle of balsamic glaze for enhanced flavor.

Tips & Variations

• Protein Swap: Swap steak for grilled chicken, shrimp, or tofu for a different take on this salad.
• Dressing Alternatives: Try a lemon vinaigrette or blue cheese dressing for a flavor twist.
• Toppings: Add avocado slices, crumbled feta cheese, or roasted nuts for extra texture and taste.
• Meal Prep Tip: Store the steak and salad separately and combine them just before serving to keep everything fresh.

Final Thoughts

This Steak and Arugula Salad Recipe is a perfect balance of protein, greens, and bold flavors. It’s an easy and healthy way to enjoy a hearty meal without feeling heavy. Whether you’re looking for a quick lunch, an elegant dinner, or a meal prep option, this salad will never disappoint. Give it a try, and let your taste buds experience the perfect blend of savory steak, fresh greens, and tangy dressing!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.