Why settle for an ordinary salad when you can enjoy one that's vibrant, and flavorful? This easy arugula steak salad has tender steak slices with peppery arugula tossed in a creamy vinaigrette dressing. So, if you're ready to elevate your salad game, this one's for you.
This recipe is inspired by my Easy Peach Arugula Salad and Chicken Strawberry Walnut Salad with a balance of textures and flavors that are easy to whip up at home.
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Ingredients
It's hearty, fresh, and customizable. From the tender steak to the peppery arugula - you don't need a long list of ingredients to make this salad shine. Here's what you'll need:
- Top sirloin steak
- Arugula
- Spring mix salad
- Avocado
- Tomato
- Orange bell pepper (red or yellow works too)
- Hot house cucumber (or another type of cucumber)
- Avocado oil (or grape-seed oil or extra virgin olive)
- Onion powder
- Garlic powder
- Kosher salt
Ingredient Notes
Cook the sirloin steak to your preferred doneness. Rather than relying on cooking time alone, use an instant-read meat thermometer to get the perfect internal temperature.
Steak internal temperature guide:
- Rare: 120 - 125 degrees F (center is bright pink and pink towards exterior)
- Medium rare: 130 - 135 degrees F (center is pink and very slightly brown towards exterior)
- Medium: 140 - 145 degrees F (center is light pink and exterior is brown)
- Medium well: 150 - 155 degrees F (not pink)
- Well done: 160+ degrees F
See recipe card for quantities.
How to Make Arugula Steak Salad
Now, that you've gathered all the ingredients, it's time to bring this salad to life. Let's dive in:
- Wash the steak and pat it dry thoroughly with paper towels.
- Season it generously and sear.
- In the same skillet, saute the bell peppers slightly. You want to retain the crisp texture, so do not overcook.
- Add all the veggies to a platter (arugula, spring mix salad, sauteed bell pepper, cucumber, tomato, avocado)
- Add sliced steak on top of the bed of salad
- Dress with your favorite salad dressing.
Substitutions
Here are some easy substitutions:
- If sirloin isn't available swap it out for flank steak, boneless ribeye, or even chicken thighs or breast.
- If arugula isn't your favorite, baby spinach, other mixed greens leafy lettuce, or massaged kale will work.
- This salad is versatile so choosing your favorite dressing should be easy... creamy or a light vinaigrette.
Prep ahead
If you want to prep ahead, store each salad component separately in an airtight container with a tight-fitting lid or ziploc storage bags.
The cooked steak can be stored in the fridge for up to 3 days. You can also prep the arugula, mixed greens, and the other add-ins ahead of time but wait to combine all the ingredients until you're ready to eat.
If you've already tossed the salad with dressing, it's best to eat the salad right away to prevent it from becoming soggy.
Top tips
- Before searing, pat the sirloin thoroughly with paper towels to absorb any moisture this helps get a beautiful brown crust.
- Choose fresh vibrant arugula leaves and mixed greens for the best taste and texture. Make sure your bell pepper and cucumber are firm, your avocado is ripe, has a little bit of give, and the flesh is green.
- To prevent the salad from getting soggy add the dressing right before serving. If meal prepping, add the dressing to a separate container or mason jar.
- After cooking the steak, let it rest for 5-10 minutes before slicing this allows the juices to redistribute resulting in a juicy tender steak.
- Slice the bell pepper fairly thick and only saute for a few minutes to prevent them from overcooking and becoming too soft. They should still have a crisp texture.
- Slice the tomato into 4 sections, remove the meat of the tomato and discard, then dice. This will prevent the salad from becoming watery.
FAQ's
This salad is versatile enough to work with both creamy and vinaigrette dressings. A balsamic or citrus vinaigrette brings brightness, ranch dressing adds a rich creaminess.
Related Recipes
Looking for other salad recipes? Try these:
📖 Recipe
Arugula Steak Salad
Arugula Steak SaladEquipment
- 1 Skillet for searing steak
- 1 Cutting board for prepping vegetables and slicing steak
- 1 Chef's knife for slicing vegetables and steak
- Paper towels to pat dry steak
- Serving bowl or large salad bowl
Ingredients
- 1.6 lbs sirloin steak
- 4 cups arugula
- 4 cups spring mix salad
- 1 avocado (diced)
- 1 tomato (diced )
- 1 bell pepper (orange or yellow bell pepper)
- 1 hot house cucumber (sliced into rings)
- 2 tablespoon avocado oil (grape-seed oil or extra virgin olive oil PLUS 2 teaspoons to saute bell pepper slices)
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 teaspoon kosher salt
Creamy Vinaigrette Dressing
- 4 tablespoon cooking oil (olive oil, grapeseed oil, or avocado oil)
- 2 tablespoon white wine vinegar
- ½ tablespoon Dijon mustard
- ½ teaspoon shallots (minced)
- ½ teaspoon garlic (minced)
- ½ teaspoon kosher salt (more if needed)
- ½ teaspoon parsley (fresh or dried)
- 1 teaspoon honey
Instructions
Prep Vegetables
- Wash arugula and mix greens and dry using a salad spinner. Combine the arugula and spring mix salad in a serving dish or large salad bowl.
- Dice the avocado and tomato. Slice the cucumber into ¼ inch rings and add them to the bowl with the greens.
- Next, slice the bell peppers into fairly thick slices. Place skillet over medium heat add 2 teaspoon cooking oil and saute bell pepper slices for about 4 minutes then place on a clean small plate and set aside until cool. Then, add them to the bowl of greens.
Sear Steak
- Rinse steak and pat dry thoroughly with paper towels. Season the top sirloin steak generously with kosher salt, onion powder, and garlic powder on both sides. Make sure the steak is at room temperature before searing.
- Heat a skillet over medium-high heat and add a drizzle of avocado oil (or your preferred oil). Once the oil is hot, add the steak and sear for about 8 minutes per side, or until it reaches your desired doneness (use an instant-read thermometer if needed). For medium-rare, aim for 130°F, and for medium, around 140°F.
- Transfer the steak to a cutting board, cover with foil, and let it rest for about 5 minutes. This keeps the juices locked in for a tender steak.
- After resting, slice the steak against the grain into thin strips. This helps keep each piece tender and easy to eat in the salad.
- Then, place the sliced steak over the salad and drizzle with your favorite salad dressing.
Creamy Vinaigrette Dressing
- Combine all ingredients to make the vinaigrette dressing in a mason jar. Close the lid and shake the ingredients until well combined. Or, place the ingredients in a small bowl and whisk until combined. Set aside.
Notes
-
Before searing, pat the sirloin thoroughly with paper towels to absorb any moisture this helps get a beautiful brown crust.
-
Choose fresh vibrant arugula leaves and mixed greens for the best taste and texture. Make sure your bell pepper and cucumber are firm, your avocado is ripe, has a little bit of give, and the flesh is green.
-
To prevent the salad from getting soggy add the dressing right before serving. If meal prepping, add the dressing to a separate container or mason jar.
-
After cooking the steak, let it rest for 5-10 minutes before slicing this allows the juices to redistribute resulting in a juicy tender steak.
-
Slice the bell pepper fairly thick and only saute for a few minutes to prevent them from overcooking and becoming too soft. They should still have a crisp texture.
-
Slice the tomato into 4 sections, remove the meat of the tomato and discard, then dice. This will prevent the salad from becoming watery.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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