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Steak and Arugula Salad

Steak and Arugula Salad

A fresh and vibrant Steak and Arugula Salad that combines juicy flank steak with peppery arugula, cherry tomatoes, and a tangy balsamic dressing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak or Sirloi
  • 5 oz Fresh Baby Arugula
  • 1/2 cup Shaved Parmesan or Gorgonzola
  • 1 cup Cherry Tomatoes (halved)
  • 1/4 cup Red Onion (thinly sliced)
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • Kosher Salt and Black Pepper to taste
  • 1 clove Garlic (minced)

Method
 

  1. Remove the steak from the refrigerator 20 minutes before cooking. Pat it dry with paper towels and rub both sides with olive oil, salt, and pepper.
  2. Heat a cast-iron skillet or grill over medium-high heat. Sear the steak for 4 to 5 minutes per side for medium-rare.
  3. Transfer the steak to a cutting board and let it rest for at least 10 minutes.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  5. In a large serving bowl, combine baby arugula, halved cherry tomatoes, and sliced red onions. Drizzle half of the dressing over the greens and toss gently.
  6. Slice the rested steak against the grain into thin strips and lay over the arugula. Sprinkle with shaved cheese and drizzle with remaining dressing. Serve immediately.

Notes

Store leftover steak and greens separately to prevent wilting. Dress arugula just before serving.