Arugula Steak Salad
Arugula Steak Salad takes a classic combination and adds fresh color and flavor. Drizzled with tangy balsamic vinaigrette, this is a hearty entree salad that is great for year-round meals. To adjust the servings for this recipe, click on the number next to the servings.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Salad
Keyword: easy dinner, Entree Salad, gluten free, steak and potatoes
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $10.00
Half Sheet Pan
Grill Pan or Skillet
- 12 ounces Baby or New Potatoes, halved or quartered
- 4 Tablespoons Olive Oil, divided
- 1 pound Steak, filets or hanger steak
- 10 ounces Baby Arugula (substitute any salad greens)
- 1 Avocado, sliced
- 1/2 cup Pickled Red Onions (substitute thinly sliced raw red onions)
- 1 cup Cherry or Grape Tomatoes, halved
- 1/3 cup crumbled Blue Cheese (sub feta or goat cheese)
- 1 batch Balsamic Vinaigrette (with 1/2 teaspoon dried oregano added)
Preheat oven to 400°F.
Toss potatoes with 2 Tablespoons olive oil, 1/2 teaspoon kosher salt, and some fresh black pepper. Spread out on a sheet pan and bake, turning once with a spatula, until golden and tender, 25 to 30 minutes.
Season steak generously on both sides with salt and pepper. Let it rest at room temperature to take some of the chill off.
Heat a large grill pan or skillet over medium heat. Add 2 Tablespoons of olive oil. When it begins to shimmer, add steak and sear on both sides until cooked to your liking. Set steak aside and let rest for, covered, for 10 minutes.
Drain pickled red onions.
Assemble salad with a bed of greens topped with avocados, red onions, tomatoes, and warm potatoes.
Thinly slice steak and arrange it on top of the salad. Crumble blue cheese over top. Drizzle with vinaigrette until dressed to your liking.
Steak - The steak for this salad is also delicious cooked on the grill.
Make ahead - Roast the potatoes up to 3 days ahead (you can let them come to room temperature or warm them briefly in the microwave before adding them to the salad). Make vinaigrette up to 5 days ahead.
Calories: 374kcal | Carbohydrates: 25g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 222mg | Potassium: 1396mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2153IU | Vitamin C: 39mg | Calcium: 221mg | Iron: 4mg