This Arugula Steak Salad with Balsamic Vinaigrette Dressing is very colorful, light, crunchy, flavorful, refreshing and satisfying, it is sure to impress!
Who not love salads? Especially super tasty and nutritions like this one! Honestly, I cannot leave without salads. I love how full and light you feel after devouring a plate of salad with a delicious garlic avocado and cheese toast made out of homemade dark rye bread.
I use arugula for this salad but you may use any of lettuce of your choice. While most green vegetables are considered healthy and nutritious, arugula
If your resolution is to eat healthily or whether you want to detox your body I would recommend adding this superfood - ARUGULA to your diet.
Arugula Steak Salad with Balsamic Vinaigrette Dressing Ingredients
- Organic baby arugula
- Grape organic tomatoes
- Purple organic onion
- Organic long English cucumber
- Boneless round eye steak
- Sea salt
- Mrs. Dash seasoning
- Ground black pepper
You may use your favorite dressing for this salad, but I prefer homemade such as this tasty Balsamic Vinaigrette.
Steak Seasoning Instructions
Measure out dry ingredients sea salt, black ground pepper, and Mrs. Dash seasoning and mix well to combine. Set aside until ready for use.
Instructions on How to Sear Steak
First of all, I prefer to soak and rinse the meat before use. That way any topical bacteria or red dye gets rinsed off (this is totally optional and you may skip this step). Pep dry the steak with a paper towel and dip each side into the prepared seasoning.
Next, add a couple of tablespoons of olive oil into a skillet and heat on high heat for a few minutes (heat about 5 to 7 minutes if using a cast iron skillet) or as soon as you see the first sight of smoke.
Finally, place seasoned steak and sear for about 3 to 5 minutes one side, then flip the steak over and sear the other side for 2 to 3 minutes for a medium rear. You may adjust the searing time to less if you prefer the rear stake or a bit more for a well-done steak. Remove from a skillet and let the steak rest and cool for 10 minutes before slicing and placing on salad.
Assembling the Salad
In the mean, while rinse and slice vegetables cucumber, shallot, and cherry tomatoes. Place arugula (about 2.5 oz/70g) onto a serving plate. Then beautifully layout sliced vegetables. Slice cooled steak and place on salad.
Drizzle about ¼ cup of the salad with Balsamic Vinaigrette Dressing over the salad.
Enjoy!
If you make this Arugula Steak Salad with Balsamic Vinaigrette Dressing Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
This Arugula Steak Salad with Balsamic Vinaigrette Dressing is very colorful, light, crunchy, flavorful, refreshing and satisfying, it is sure to impress! If your New Year’s resolution is to eat healthily or whether you want to detox your body I would recommend adding this superfood - ARUGULA to your diet. While most green vegetables are considered healthy and nutritious, arugula does stand out among the rest of the greens do to very low in calorie but high in calcium, iron and other nutrients.
- 2 oz. – boneless eye round steak
- 2.5 oz. - arugula
- 7 to 10 – organic cherry tomatoes
- 10 slices – organic English cucumber
- 1 shallot
- 2 tbsp. olive oil extra light
- ½ tsp. - sea salt
- ½ tsp. - Mrs. Dash Seasoning
- ⅛ tsp. - black pepper
-
Measure out dry ingredients: sea salt, Mrs. Dash seasoning black ground pepper, and mix well to combine. Set aside until ready for use.
-
First of all, I prefer to soak and rinse the meat before use. That way any topical bacteria or red dye gets rinsed off (this is totally optional, and you may skip this step). Pep dry the steak with a paper towel and dip each side into the prepared seasoning.
-
Next, add a couple tablespoons of olive oil into a skillet and heat on high heat for a few minutes (heat about 5 to 7 minutes if using a cast iron skillet) or as soon as you see the first sight of smoke.
-
Finally, place seasoned steak and sear for about 3 to 5 minutes one side, then flip the steak over and sear the other side for 2 to 3 minutes for a medium rear. You may adjust the searing time to less if you prefer rear stake or a bit more for a well-done steak. Remove from a skillet and let the steak rest and cool for 10 minutes before slicing and placing on salad.
-
In the mean, while rinse and slice vegetables cucumber, shallot, and cherry tomatoes. Place arugula (about 2.5 oz/70g) onto a serving plate. Then beautifully lay out sliced vegetables. Slice cooled steak and place on salad.
-
Drizzle about ¼ cup of the salad with Balsamic Vinaigrette Dressing over the salad.
-
Enjoy!
Love this Salad? Please Save and Pin on Pinterest!
Need more salad recipes? Check out HERE for many more!
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!
Wow!!! That is one strong comment! Thank you so very much for such a compliment and I'm so happy to hear you loved this salad. We love it very much as well! 🙂