When you want a salad that is also a full meal, try this arugula steak salad. Juicy steak, peppery arugula, nutty Parmesan, and a tangy lemon-honey dressing make it perfect for when you want a fast, satiating salad.
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This arugula and steak salad is the ultimate combo of bold flavors and satisfying textures. Arugula (known as rocket in the UK and Australia) brings a peppery freshness that’s hard to beat and goes so well with the perfectly seared garlicky steak. Parmesan adds a salty, nutty punch, while thinly sliced red onions bring a sharp crunch. The salad is tied together with a lemon-honey dressing.
Serve it as a main meal for two or as a starter for four. This dish is high in protein and nutritious. A full single serving clocks in at approximately 550 calories with 40 grams of protein (for the steak and salad combo), making it macro-friendly for those sticking to a calorie budget.
👩🍳 You might also like my arugula Parmesan and pear salad, mushroom salad, Salmon Nicoise salad with arugula, grapefruit salad with arugula and halloumi.
What You’ll Need
Here is what you’ll need for this arugula and steak salad recipe. Find the full measurements in the recipe card below.
- Beef steak – the star of the show – you can use sirloin or fillet steak here; cheaper rump steak will also work.
- Salt, pepper, olive oil, butter, and garlic for seasoning and cooking the steak.
- Fresh arugula (rocket in the UK and Australia) adds a peppery, fresh base. You can use baby arugula or larger leaves chopped up.
- Parmesan cheese for salty, nutty, and umami flavor and some depth.
- Red onion for a tangy, sharp crunch. Swap with shallots for a milder flavor.
- For the dressing: Lemon zest and juice brighten and balance the richness of the steak. Olive oil and honey create a silky, slightly sweet base. Mustard and miso paste bring mild heat and umami. Substitute miso with a pinch of salt if needed.
How To Make Arugula Steak Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make arugula salad with steak.
- Prep: Wash and dry arugula, slice onions, and grate Parmesan.
- Make the dressing: Whisk lemon juice, zest, olive oil, honey, mustard, and miso until smooth.
- Cook the steak: Season with salt and pepper. Sear in hot oil and butter for 3.5 minutes per side for medium-rare. Add garlic and butter for basting.
- Rest and slice steak: Let it rest for 2 minutes before slicing thinly.
- Assemble the salad: Toss arugula, red onions, and half the dressing. Top with Parmesan and sliced steak.
- Serve: Drizzle remaining dressing over the steak and finish with more Parmesan.
Watch The Video
Recipe Tips
- Use a meat thermometer for precision—130°F for medium-rare, 140°F for medium. As a general rule, I do 3.5 minutes on each side for medium steak, plus 1-2 minutes of resting time.
- Prefer a creamier dressing? Add a dollop of Greek yogurt or mayo.
- Add roasted cherry tomatoes, green beans, toasted pine nuts, or even avocado for extra nutrients. I served butternut squash on the side, which you can toss through the salad.
- Make sure the arugula is washed and dried well to prevent it from getting soggy and to take on that beautiful dressing without diluting it.
Serving Suggestions
- Pair this steak and arugula salad with roasted butternut squash, crispy potato wedges, homemade fries, or quinoa.
- Want to keep it low carb but up the calories slightly? Add avocado and almonds or other nuts.
- For a light weekend meal, serve it with crusty bread and a chilled white wine like Sauvignon Blanc.
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Ingredients
For steak
- 9 oz beef steak such as fillet or sirloin, about 250 grams,
- ½ teaspoon salt
- ¼ teaspoon pepper
- 0.5 tablespoon olive oil
- 2 teaspoons butter
- 2 cloves of garlic
For arugula salad
- 2/3 cup grated Parmesan cheese
- ½ red onion thinly sliced into half-moons
- 3 oz fresh arugula 90 grams rocket, about 4 cups
For the dressing
- Zest of ½ lemon
- Juice of ½ lemon
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon mild mustard
- 1 teaspoon miso paste if not available, add ¼ tsp salt
Instructions
- Wash and dry the arugula (if needed), grate Parmesan cheese, and slice the onions.
- Whisk together lemon zest, juice, olive oil, honey, mustard, and miso paste to make the dressing.
- Season the steak with salt and pepper. Heat half a tablespoon of olive oil and 1 teaspoon of butter in a skillet over high heat (8 out of 10 on induction). Once hot, add the steak and cook for 3.5 minutes on each side (for medium/rare).
- After a minute or two, reduce the heat slightly. When you turn the steak over, add roughly diced garlic cloves and another teaspoon of butter. Swirl the butter and garlic around the skillet, allowing the sauce to float under the steak. You can use a spoon to bathe the steak in garlic butter juices.
- If you prefer the steak more well cooked, cook it for 4-4.5 minutes on each side.
- Remove the steak and let it rest for a couple of minutes. Then slice thinly.
- Combine arugula, red onions and half of the dressing in a large bowl. Then add the Parmesan cheese and toss through.
- Serve the arugula salad with sliced steak on top. Pour the remaining lemon honey dressing over the steak and sprinkle with a little more Parmesan. Enjoy!
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