Steak Arugula Salad
Grilled steak arugula salad with smoked blue cheese, homemade salsa gremolata, and a date-sweetened balsamic vinaigrette. Top with grilled asparagus and juicy tomatoes to finish it off!
Equipment
- 1 Gas or charcoal grill or a cast iron skillet
Ingredients
Steak marinade
- 1 lb steak cut of choice. I used ribeye for this recipe
- 4 tbs balsamic vinegar
- 2 tbs worcestershire sauce
- 1/2 cup extra virgin olive oil
- 1 tbs dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Salsa gremolata
- 4 tbs basil leaves finely chopped
- 4 tbs parsley finely chopped
- 4 tbs capers chopped
- 2 cloves garlic minced
- 2 tbs extra virgin olive oil
- juice and zest from 1 lemon
Date-sweetened balsamic vinaigrette
- 3 tbs balsamic vinegar
- 1/2 cup extra virign olive oil
- 1/2 tsp dijon mustard
- 1 tbs date syrup or honey
- salt and black pepper to taste
Arugula salad (all to taste)
- cherry tomatoes halved
- smoked blue cheese crumbled
- 12 cups arugula more or less
- asparagus ends trimmed
- 1 tbs avocado oil for drizzling asparagus
Instructions
- Prep all the marinade ingredients in a gallon-size plastic bag, seal the bag, then use your hands to combine all the ingredients. I like to take the bag in the palm of my hands from both sides and smash everything together, then shake the bag until it's well combined.
- Place the steak in the marindade and reseal the bag. Place the bag in the refrigerator for at least 1 hour and up to 24 hours.
- Prepare your salsa gremolata by chopping and mincing all the ingredients. Then toss them in a bowl.
- Zest your lemon overtop the bowl and then squeeze the lemon juice over that.
- Pour the olive oil into the bowl then season with salt and pepper.
- Use a fork to combine everything, then store in the fridge until you're ready to assemble your steak salads.
- Prepare your balsamic vinaigrette by adding all the ingredients to a small mason jar. Put the lid on the jar and vigorously shake until fully combined. Set aside until you're ready to dress the arugula.
- Prepare your grill by heating it over medium-high heat (depending on the weather - if it's cold you'll cook it higher than if it's warm).
- Add your asparagus and cook until just slightly softened and charred.
- Place the steak on the grill using tongs and let it cook for about 2-3 minutes on each side. Continue to rotate the steak every 2-3 minutes until the steak has finished cooking to your desired level of doneness.
- Let your steak rest for at least 5-10 minutes before slicing it. *see below for cast-iron steak instructions.
- While the steak is resting dress and assemble your salad. First, drizzle your desired amount of the balsamic vinaigrette on the arugula (add less than you think - you can always add more but you can't take away).
- Then, top the arugula with the tomatoes, grilled asparagus and smoked blue cheese.
- Slice your steak against the grain into thin strips and top your arugula salad with your steak strips.
- Drizzle the salsa gremolata overtop the steak and serve the salad.
Notes
how to store leftover steak and arugula salad
I'll be honest, leftover steak isn't nearly as good as day-of steak. I really recommend making just enough for what you need that day, however, see below for your storing options.Refrigerate
To store your steak and arugula salad for later you'll want to prep everything, then assemble and dress the salad as needed. So prep all the ingredients as described above, but don't dress the arugula yet.What's the best method to reheat steak?
To reheat your steak and maintain its char, preheat your oven to 250 degrees F. Put the steak in a cast-iron skillet and let it cook in the oven until it reaches about 110 degrees F internal temperature. Then remove the skillet from the oven, place it on the stove over medium heat, add some oil to the pan, and let it crisp up on the outside.steak and arugula salad Tips
- Let your steak rest - letting your steak rest after grilling it will allow it to retain its juices and it'll be much more delicious.
- Don't use too much dressing - Add a little bit of dressing at a time when dressing your arugula. Remember, you can always add more but you can't take any away.
- Substitute as needed - This salad can be made with whatever ingredients you like. See the substitutions section below for some more ideas.
- Only make what you need for that day - Since steak isn't the best reheated, just make whatever you need for that day. Don't try to meal prep this unless you're prepared for a mediocre steak arugula salad!
How to cook steak in a cast-iron skillet
This method for cooking steak in a cast-iron skillet is for steaks that are about 1 inch thick. Adjust the cook times accordingly.- Preheat a cast-iron skillet over medium-high heat (might be lower depending on your stovetop). Once preheated, add avocado oil then let that preheat.
- Add steak to the pan and press down firmly for a few seconds.
- Cook for about 4 minutes, or until a nice crust has formed.
- Flip and cook for another 4 minutes (if you like your steak rare, cook only 3 minutes on each side, and if you like well-done steak cook for 5 minutes on each side).
