Grilled arugula steak salad is proof that salad isn’t boring! Toss the peppery arugula in a lemony vinaigrette and top it with grated Parmesan, plenty of cracked pepper, and juicy steak slices. This salad is perfect when you’re craving something light. Want more like this? Try arugula quinoa salad and arugula burrata salad!
As soon as the weather warms up, all I want is a cool, refreshing salad. Don’t get me wrong, I enjoy salad all year, but something about the extra sunshine has me meal-prepping my fridge with fresh salad ingredients. And this arugula steak salad recipe completely hits the spot.
Key Ingredients
This simple steak salad recipe comes together in about 30 minutes using simple ingredients. Here’s what you need to get started.
- Steak: Cook the steak however you prefer, or use leftover steak from a previous meal. I’ve included a simple grilled flank steak recipe if you need some inspiration.
- Marinade: Make a flavorful marinade for the flank steak using extra-virgin olive oil, chimichurri seasoning, kosher salt, and black pepper.
- Greens: Peppery arugula and fresh microgreens are the vibrant base for the salad. Don’t have any on hand? Use whatever leafy greens you’ve got in the fridge. Butter lettuce, baby spinach, chopped Romaine lettuce, and even a few mint leaves work here.
- Lemon Vinaigrette: This lemon vinaigrette is simple and straightforward. Whisk fresh lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, coarse black pepper, and red pepper flakes, or buy your favorite store-bought dressing from the grocery store. If you’re firing up the grill for the steak, you can toss the lemons on the grill to make sweet and smoky charred lemon vinaigrette.
- Toppings: Finish the arugula steak salad with grated Parmesan cheese and freshly cracked black pepper. I prefer finely grated Parmesan so that it coats every leaf, but shaved Parmesan cheese works.
What cuts of steak can I use for the salad?
When it comes to steak salad, you’ll want a cut that’s flavorful, tender, and easy to slice thin.
Flank steak is my go-to for arugula steak salad, especially cooked medium-rare and sliced against the grain. Skirt steak, Ribeye, and Top Sirloin are solid options.
And honestly, leftover steak from last night’s dinner works just fine, too. Slice it thinly and let it come to room temperature before adding it to your salad.
Additions and Substitutions
There are so many ways to make this steak salad your own, so feel free to mix it up.
- Try a different dressing. Swap the basic lemon vinaigrette for basil balsamic vinaigrette, honey ginger dressing, balsamic citrus vinaigrette, fig balsamic dressing, or jalapeño lime vinaigrette.
- Switch up the protein. Make the arugula salad with grilled chicken, baked shrimp skewers, thin-cut chicken breast, or crispy tofu instead of steak.
- Add mix-ins. Stir in roasted chickpeas, wild rice, quinoa, or farro to make the salad extra filling. Include fresh additions like avocado slices, chopped green onions, red onions, snap peas, sliced radishes, kalamata olives, and grape or cherry tomatoes. Top the salad with toasted pine nuts, pumpkin seeds, sunflower seeds, or chopped walnuts for a little bit of crunch.
- Swap the cheese. Crumble salty feta cheese, Goat cheese, sharp Asiago, Pecorino, Blue cheese, or Gorgonzola cheese.
Equipment
This easy meal prep salad comes together fast, with plenty of flexibility to use whatever tools you have in your kitchen. Start by grabbing a bowl or baking dish large enough to hold the steak and marinade.
Make the homemade salad dressing by whisking everything together in a small bowl or shake it in a glass jar—whatever’s easier!
When it’s time to cook, kitchen tongs and a meat thermometer come in handy to flip the steak and make sure it cooks exactly how you like it. Once it cooks, thinly slice it on a cutting board using your go-to chef’s knife.
How you serve the arugula steak salad is up to you. Prepare the salad ingredients in separate containers to enjoy throughout the week, serve it family-style in a large serving bowl, or spoon it into smaller bowls for individual servings.
Methods for Cooking Steak
Pan-Sear
Preheat a cast-iron skillet or grill pan over medium-high heat and cook to your desired doneness (about 3–4 minutes per side, depending on thickness).
Tools: Cast-Iron Skillet or Grill Pan
Grill
Preheat your grill by setting a gas grill to high for 10 minutes, or light the coals in a charcoal grill and let them burn until covered with white ash. Spread them out evenly. Place steak directly on the grill grates and cook for 4-6 minutes per side.
Tools: Charcoal Grill or Gas Grill
How to Make Arugula Steak Salad
The full recipe with measurements is in the recipe card below.
Marinate the Meat
If preparing the steak from scratch, combine it in a large bowl with oil, Chimichurri seasoning, kosher salt, and coarse black pepper. Cover and marinate in the fridge for 6-24 hours, but at least 30 minutes.
Prepare the Vinaigrette
Combine lemon juice, Dijon mustard, kosher salt, black pepper, and red pepper flakes in a small bowl or glass jar. Slowly add the olive oil while whisking (or shaking) to emulsify.
Grill the Steak
Step 1: Preheat a gas grill by setting it to high heat for 10 minutes. Place steak directly on the grill grates and cook for 4-6 minutes.
Step 2: Flip and cook for 4-6 minutes or until it reaches your preferred level of doneness.
Step 3: Transfer the steak to a cutting board to rest for 5-10 minutes. Then, cut the steak against the grain into thin slices using a sharp knife.
Assemble the Salad
Step 1: Arrange the arugula and micro greens in a large salad bowl or individual serving bowls. Add a few spoonfuls of vinaigrette and gently toss to coat the greens.
Step 2: Finish the salad with the steak slices and grated Parmesan. Drizzle with more dressing and a few cracks of fresh black pepper.
Expert Tips
- Marinate the steak. Marinate the steaks in a simple marinade for at least 30 minutes, but preferably 6 to 24 hours, for the best results. The longer the steaks marinate, the more flavorful and tender they will be.
- Pat the steaks dry. Blot the steaks with paper towels before cooking. Removing excess moisture helps you get a good sear instead of creating steam.
- Cook on high heat. Flank steak is lean, so cooking it at high heat is best. Whether searing, grilling, or using an air fryer, cook the steaks hot and fast for the best results.
- Let it rest. After cooking, let the steak sit for 5–10 minutes; this helps the juices redistribute so you don’t lose all that flavor the moment you slice into it.
- Use a thermometer. For perfectly cooked steak, use a food thermometer to check doneness. Aim for 130–135°F (54-57°C) for medium-rare or 135–145°F (57-63°C) for medium.
If you enjoy this flavorful arugula steak salad, try more salad recipes!
Serving Suggestions
Arugula steak salad is a tasty stand-alone meal for lunch or a quick weeknight dinner. You can complete the meal with warm, crusty bread like Dutch oven sourdough or thick slices of garlic bread.
The salad pairs perfectly with air fryer fingerling potatoes, baked or grilled sweet potatoes, air fryer red potatoes, and crispy roasted potatoes.
And don’t forget the classic soup and salad combo! Serve the steak salad with your favorite soup recipes—red pepper gouda soup, carrot pumpkin soup, or Instant Pot potato soup are a few of my favorites.
What To Do With Leftovers
- Refrigerate: If you end up with leftovers, store the steak, greens, and salad dressing in separate containers. They will keep for 3-4 days in the fridge.
- Reheat: Warm leftover steak on the stovetop, in the microwave, or heat it in an air fryer at 350℉ (176℃) for 3 minutes.
- Repurpose: Slice the leftover steak and add it to a corn tortilla, along with fresh pico de gallo, and top it with ancho aioli, serrano crema, or BBQ aioli. Serve it as fajitas with sautéed peppers and onions, or use it to make quesadillas or nachos.
Frequently Asked Questions
Can I make this salad in advance?
Prepare all the salad ingredients ahead of time and store them separately in the refrigerator. When you’re ready to eat, toss everything together and add the dressing. It’s easy, fresh, and perfect for weekly meal prep.
Arugula Steak Salad
- Small Bowl or Glass Jar
- 1 pound flank steak
- 2 tablespoons extra-virgin olive oil
- 1-2 tablespoons Chimichurri seasoning
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- lemon juice, ½ lemon
- 1 tablespoon Dijon mustard
- 2-3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon red pepper flakes
- 4 cups arugula leaves
- ½ cup micro greens
- ¼ cup grated parmesan, for garnish
- 1 teaspoon freshly cracked black pepper, for garnish
- If preparing the steak from scratch, combine it in a large bowl with oil, Chimichurri seasoning, kosher salt, and coarse black pepper. Cover and marinate in the fridge for 6-24 hours, but at least 30 minutes.
- Combine lemon juice, Dijon mustard, kosher salt, black pepper, and red pepper flakes in a small bowl or glass jar. Slowly add the olive oil while whisking (or shaking) to emulsify. Set it aside.
- Preheat a gas grill by setting it to high heat for 10 minutes. Place steak directly on the grill grates and cook for 4-6 minutes per side or until it reaches your preferred level of doneness.
- Transfer the steak to a cutting board to rest for 5-10 minutes. Then, cut the steak against the grain into thin slices using a sharp knife.
- Arrange the arugula and micro greens in a large salad bowl or individual serving bowls. Add a few spoonfuls of vinaigrette and gently toss to coat the greens.
- Finish the salad with the steak slices and grated Parmesan. Drizzle with more dressing and a few cracks of fresh black pepper.
- Marinate the steak. Marinate the steaks in a simple marinade for at least 30 minutes, but preferably 6 to 24 hours, for the best results. The longer the steaks marinate, the more flavorful and tender they will be.
- Pat the steaks dry. Blot the steaks with paper towels before cooking. Removing excess moisture helps you get a good sear instead of creating steam.
- Cook on high heat. Flank steak is lean, so cooking it at high heat is best. Whether searing, grilling, or using an air fryer, cook the steaks hot and fast for the best results.
- Let it rest. After cooking, let the steak sit for 5–10 minutes; this helps the juices redistribute so you don’t lose all that flavor the moment you slice into it.
- Use a thermometer. For perfectly cooked steak, use a food thermometer to check doneness. Aim for 130–135°F (54-57°C) for medium-rare or 135–145°F (57-63°C) for medium.