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steak and arugula salad

Grilled Steak and Arugula Salad

(adapted from Sunset Magazine and Sur La Table's The Essentials of Tuscan Cooking class with Nikki B. Frias)
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 2 servings
Calories 346 kcal


  • 1 box/bag/bunch of fresh arugula I’ve used spinach in a pinch and the dish still wowed everyone but arugula is the best choice
  • Choice of steak - flank rib eye, New York strip, sirloin - about 1 lb will do it for 4 people because you slice it up
  • Olive oil
  • Fresh parmesan cheese
  • Fresh Tomatoes
  • Balsamic Vinegar
  • Salt and Pepper
  • Lemon wedges


  • Brush the steak  with a bit of olive oil and sprinkle generously with salt and pepper. Grill the steak in a grill pan or outside on your grill if the weather permits. If you prefer your steak medium rare, it will only take 3 - 5 minutes per side depending on the thickness of your cut of steak.
  • Spread the arugula on your serving platter. Salt and pepper it to your liking. If you are using tomatoes, cut those up and display around the edges of the platter.
  • Once your steak is cooked to your desired doneness, remove it from the pan and let it rest for at least 5 minutes to allow the juices to remain in the meat. If you slice it right away, you’ll lose all the juices onto the cutting board.
  • While your steak is resting, drizzle olive oil and balsamic all over arugula. Next, spread your fresh parmesan shavings all over and then a squeeze of lemon juice if you like. Slice the steak across the grain and display down the center of the bed of arugula. Add a bit more salt and pepper, olive oil, balsamic, and parmesan if you’d like.


Calories: 346kcalCarbohydrates: 5gProtein: 52gFat: 12gSaturated Fat: 4gCholesterol: 136mgSodium: 158mgPotassium: 1296mgFiber: 2gSugar: 2gVitamin A: 3365IUVitamin C: 21.3mgCalcium: 274mgIron: 5.6mg
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