Arugula and Steak Salad Recipe with Easy Vinaigrette
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.
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
We recommend you use a digital meat thermometer for best results.
- 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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