This Arugula and Steak Salad turns a classic dish into something fresh and exciting. It’s perfect for lunch or dinner and made with tender slices of seared ribeye on a bed of peppery arugula, with sweet heirloom tomatoes and crisp red onion. Crumbled goat cheese adds a touch of creaminess, while a simple homemade dressing ties everything together.
If you're a fan of a good juicy steak, you're going to love this. Whether you need a quick lunch, an easy dinner, or something that'll impress guests, this salad has the perfect mix of steak’s richness and the fresh flavors of arugula and tomatoes. It's super versatile, easy to throw together and works for just about any occasion.
If you are looking for more salad recipes, check out our: Seared Ahi Tuna Salad with Sesame Dressing, Crunchy Winter Kale and Pomegranate Salad or Greek Cucumber Salad.
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Why We Love This Recipe
- Quick: You can have this on the table in under 20 minutes. Just sear, toss, whisk, and serve. It’s the kind of meal that feels fancy but comes together almost as fast as takeout.
- Flavorful: Peppery arugula and sweet heirloom tomatoes give every bite a pop, while that seared ribeye brings that savory flavor. Don’t forget the tangy goat cheese and homemade dressing, they tie it all together beautifully.
- Versatile: Whether you’re looking for a light lunch, a satisfying dinner or an impressive side at your next gathering, this salad’s got you covered. There are plenty of mix-ins and options for swaps to make it truly yours.
Ingredients
Here are the ingredients you will need for this arugula salad:
- Ribeye steaks: Buy two one pound ribeye steaks.
- Salt & black pepper
- Olive oil: Use regular olive oil for the searing, as it has a higher smoke point. Extra-virgin olive oil is recommended for the dressing because of its brighter, fruitier flavor.
- Arugula
- Tomatoes: I prefer baby heirloom tomatoes for this. They are both sweet and colorful.
- Red onion
- Goat cheese
- Apple cider vinegar
- Dijon mustard
- Honey
See recipe card below for quantities.
Instructions
Let's make this arugula steak salad together!
- Step 1: Pat steaks dry. Season both sides with salt and black pepper.
- Step 2: Heat a large skillet over medium-high heat. Add olive oil and steaks and sear for 3 minutes per side, until a crust is formed. Set on a plate and set aside.
- Step 3: Add arugula to a large bowl. Top with tomatoes, red onion, and goat cheese.
- Step 4: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, and honey in a small bowl. Whisk well. Slice steak and top on the salad. Drizzle with dressing and serve.
Substitutions and Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Ribeye: If ribeye isn't your thing, flank steak, sirloin or even a tender filet mignon would work beautifully in this salad.
- Goat cheese: Swap goat cheese for blue cheese, gorgonzola cheese, feta or even shaved Parmesan for a different flavor profile.
- Arugula: While arugula adds a peppery bite, you can try other greens like baby spinach, mixed greens or kale for a slightly different taste and texture.
- Tomatoes: Instead of heirloom tomatoes, you could use cherry tomatoes or grape tomatoes.
- Apple cider vinegar: Switch up the salad dressing by using balsamic vinegar instead of apple cider vinegar or try adding a touch of lemon juice for a citrusy twist.
- Additions: Add some toasted nuts like walnuts, pecans or almonds to give the salad a little crunch. Try throwing in a couple slices of avocado. If you like a bit of heat, sprinkle in some red pepper flakes or drizzle a bit of sriracha on the steak before serving. Toss in some grilled vegetables like bell peppers, zucchini, or asparagus.
Equipment
Here is some kitchen equipment you will need for this delicious recipe. You can find all of these products on Amazon.
- Large skillet: A large cast‑iron skillet works best for this. It holds heat evenly and ensures a perfect golden crust on your steak every time.
- Salad bowl: Choose a large salad bowl for serving this salad.
- Wooden spoons: These wooden spoons are my go-to for mixing and serving the salad.
Storage
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store the salad in an airtight container in the fridge for up to 2 days, but keep the dressing separate until ready to serve to prevent wilting.
- Freezer Storage: This salad is best enjoyed fresh and isn’t suitable for freezing due to the arugula and dressing.
- Reheating: If you have leftover steak, you can gently reheat it in a skillet over low heat.
Top Tips
Here are some expert tips to make this steak salad recipe:
- Let the steak rest: After you sear your ribeye, give it at least 5 minutes to rest before slicing. This keeps all those juicy juices locked into the meat instead of spilling out onto the plate.
- Slice against the grain: Cutting your steak against the grain makes each bite more tender and easier to chew. Look for the direction of the muscle fibers, then slice perpendicular to them.
FAQ
Yes, you can make the dressing ahead of time and store it in the fridge for up to a week. Just be sure to give it a good whisk before using it to bring everything together.
Absolutely! Grilling the steak will add a delicious smoky flavor and still result in a perfectly cooked piece of meat. Just keep an eye on the steak to ensure it gets that nice crust and the right doneness.
To ensure your steak is cooked perfectly, use an instant read thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 160°F for well-done. Alternatively, you can check the steak's firmness with your finger to gauge its doneness.
Pairing
These are my favorite dishes to serve with this salad:
Arugula and Steak Salad Recipe with Easy Vinaigrette
Ingredients
- 2 1 lb ribeye steaks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups arugula
- 1 cup baby heirloom tomatoes halved
- ¼ red onion sliced
- 3 oz goat cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon honey
Instructions
- Pat steaks dry. Season both sides with salt and black pepper.
- Heat a large skillet over medium-high heat. Add olive oil and steaks and sear for 3 minutes per side, until a crust is formed and the internal temperature is 125F. Set on a plate and set aside. See notes below for doneness.
- Add arugula to a large bowl. Top with tomatoes, red onion, and goat cheese.
- Combine extra virgin olive oil, apple cider vinegar, dijon mustard, and honey in a small bowl. Whisk well. Slice steak and top on the salad. Drizzle with dressing and serve.
Notes
- Rare – 120°-129°F
- Medium Rare – 130°-139°F
- Medium – 140°-149°F
- Medium Well 150°-159°F
- Well Done – 160°F
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