Name: Steak & Arugula Salad with Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb flank or sirloin steak; 1 tbsp olive oil, plus 3 tbsp for the dressing; Salt and pepper, to taste; 5 oz baby arugula; 1/3 cup shaved parmesan cheese; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/2 tsp honey

This Steak and Arugula Salad is made with pan-seared steak sliced thin, peppery arugula, shaved parmesan, and a simple lemon vinaigrette. It eats like a restaurant appetizer, but it’s simple enough to throw together for a weeknight dinner.

I make this when I want something that feels a little more special without much extra effort, or when I have a leftover piece of steak to use up. It comes together in about 20 minutes from start to finish. I like serving this next to Chicken Orzo Salad with Red Bell Peppers and Feta or a high fiber lean protein meal for a bigger spread.

If you like fresh, protein-forward salads like this one, these are worth trying too:

Ingredients You’ll Need

A flavorful cut like flank or sirloin works best here, since it slices thin and stays tender at room temperature. Shaving the parmesan with a vegetable peeler gives you those wide, delicate curls instead of small grated bits.

Ingredients

1 lb flank or sirloin steak
1 tbsp olive oil, plus 3 tbsp for the dressing
Salt and pepper, to taste
5 oz baby arugula
1/3 cup shaved parmesan cheese
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey

Directions

Let the steak sit at room temperature for 20 minutes before cooking.
Pat it dry with paper towels and season generously with salt and pepper on both sides.
A dry surface sears better than a damp one, so don’t skip patting it down.
Heat 1 tablespoon of olive oil in a heavy skillet over high heat until shimmering.
Sear the steak for 3 to 4 minutes per side for medium-rare, adjusting the time based on thickness and your preferred doneness.
Use a meat thermometer if you have one – 130°F to 135°F is medium-rare.
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
This one takes a bit of patience, just so you know, but skipping the rest means all the juices run out onto the board instead of staying in the meat.
Resist the urge to cut into it early.
While the steak rests, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey in a small bowl to make the vinaigrette.
Taste and adjust with a little extra salt or lemon juice as needed.
Set the dressing aside.
Slice the rested steak thinly against the grain.
Slicing against the grain is what keeps each bite tender – cutting with the grain gives you long muscle fibers that chew tougher.
Arrange the arugula on a platter or individual plates.
Top the arugula with the sliced steak and shaved parmesan.
Drizzle the vinaigrette over the top and serve right away and enjoy!

Important Recipe Notes

Let the steak rest before slicing. Cutting into it too early lets all the juices escape onto the cutting board instead of staying in the meat. A full 5 minutes makes a real difference.
Slice against the grain. Look for the direction of the muscle fibers and cut across them, not parallel to them. This is what keeps the steak tender to chew.
Dress the arugula right before serving, not too far ahead of time. Arugula wilts fast once it hits the vinaigrette.
A vegetable peeler makes the best parmesan shavings. Run it along the edge of a block of parmesan for wide, delicate curls instead of small grated bits.
This salad is best eaten fresh, since the arugula wilts and the steak firms up once chilled. It doesn’t reheat or store particularly well as a finished salad.
Store leftover components separately if you have extra – keep the sliced steak, dressing, and arugula in separate containers in the fridge for up to 2 days, and assemble just before eating.

How to Serve, Store & Customize This Recipe

Serving: Serve immediately after assembling, while the steak is still slightly warm and the arugula is crisp. This works well as a light dinner on its own or as a starter before a bigger meal.

Storing: This salad doesn’t hold up well once assembled. If you have extra, store the sliced steak, arugula, and dressing separately in the fridge for up to 2 days and combine right before serving.

Customizing: Add sliced cherry tomatoes or thinly shaved red onion for extra color and crunch, or swap the parmesan for shaved pecorino for a sharper flavor. A handful of toasted pine nuts scattered on top adds some texture if you want it.