Arugula and Steak Salad

If you’re looking for a salad that eats like a meal—juicy, satisfying, and anything but boring—this arugula and steak salad is exactly what you need. Think crisp peppery arugula, thick slices of perfectly seared ribeye steak, creamy avocado chunks, a sprinkle of tangy feta, and a sweet-savory balsamic glaze that ties everything together like it was made for summer nights on the patio (but honestly, it’s perfect any time of year).

This isn’t your average leafy bowl. This is the kind of salad that gets you excited about dinner. It’s bold, it’s balanced, and it hits that sweet spot of feeling light and fresh while still being totally filling. Whether you’re tossing it together for a quick weeknight dinner, impressing friends at a backyard gathering, or meal prepping for the week ahead, this steak arugula salad delivers every time.

Bonus? It’s naturally gluten-free, easy to customize, and comes together in under 30 minutes. So yes—it checks all the boxes. Let’s dive into why this might just be your new go-to salad for, well… everything.

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Ingredients

For the Salad:

• 2 pounds ribeye steak, seasoned with salt, pepper, and garlic powder
• 3–4 cups fresh arugula
• 1 shallot, diced
• 3 green onions, chopped
• 2 avocados, diced
• 1/2 cup feta cheese, crumbled
• Juice of 1 lemon

For the Balsamic Dressing:

• 1 cup balsamic vinegar
• 1/4 cup honey

How to Make Arugula and Steak Salad (Step-by-Step)

First, start by prepping your ingredients so everything is ready when it’s time to assemble. Dice one shallot and chop three green onions. Slice two ripe avocados into chunks—they’ll add creamy richness and balance to the boldness of the steak and arugula. In a large salad bowl, combine 3 to 4 cups of fresh arugula with the chopped shallot, green onions, and avocado. Squeeze the juice of one lemon over everything to enhance the flavors and help keep the avocado from browning. Gently toss the mixture so the lemon juice is evenly distributed throughout.

How to Perfectly Sear a Medium Rare Steak

Next, it’s time to sear your steak. Let the steaks sit out at room temperature for about 10-30 minutes—this helps it cook evenly. Season both sides generously with salt, pepper, and garlic powder. Heat a cast iron skillet over high heat until it’s almost smoking. Place the steak in the pan and sear for 3 to 4 minutes on each side for medium-rare, or a minute longer if you prefer it more done. Don’t move the steak around while it’s cooking—let it develop a crust. Once done, transfer the steak to a cutting board and let it rest for at least 5 to 10 minutes before slicing. This step is crucial to keep those flavorful juices locked in.

While the steak is resting, prepare the homemade balsamic dressing. In a small saucepan, add 1 cup of balsamic vinegar and 1/4 cup of honey. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer until the liquid has reduced by about half. This should take 10 to 12 minutes and will leave you with a thick, syrupy dressing that’s naturally sweet and tangy—perfect for this steak salad. Set it aside to cool slightly before drizzling over the salad.

Now it’s time to bring it all together. Slice the rested ribeye steak against the grain into thin strips. Add the steak to the salad bowl, then drizzle the warm balsamic glaze over the top. Sprinkle 1/2 cup of crumbled feta cheese to finish it off—this adds just the right amount of saltiness and creaminess to balance everything out. Gently toss the salad again to coat the arugula and steak in that sweet, tangy dressing.

And just like that, your grilled steak salad with arugula, avocado, and feta is ready to serve.

Why You’ll Love This Steak Arugula Salad

• Quick and Easy: Ready in under 30 minutes, making it ideal for busy schedules.
• Healthy and Satisfying: Packed with protein, healthy fats, and fresh greens.
• Gluten-Free: Naturally gluten-free, with tips to keep it that way.
• Flavorful: The combination of seared steak, creamy avocado, and tangy balsamic dressing is irresistible.

How To Choose A Cut Of Steak

When it comes to making the best steak salad, the cut of beef makes all the difference. I personally love using ribeye—it’s richly marbled, super flavorful, and stays tender even after searing. Ribeye has just the right amount of fat to balance out the peppery arugula and tangy vinaigrette, making each bite feel satisfying without being too heavy. If you’re looking for a leaner option, flank steak or sirloin will work too, but be sure to slice them thinly against the grain to keep things tender. No matter which cut you choose, go for quality—look for bright red coloring, even marbling, and avoid anything that looks dry or discolored.

Variations & Substitutions: Make It Your Own

One of the best things about this steak arugula salad is how flexible it is. Whether you’re adjusting for dietary needs, personal preferences, or just working with what’s in your fridge, here are several ways to customize the recipe while keeping it delicious and balanced.

Swap the Greens

Not a fan of arugula’s peppery bite? Try substituting it with:

• Baby spinach – mild, tender, and great for soaking up dressing.
• Mixed spring greens – adds a variety of textures and flavors.
• Massaged kale – slightly heartier and works well if you’re making the salad in advance.

Cheese Alternatives

If feta isn’t your thing or you want to change up the flavor profile:

• Shaved Parmesan for a salty, nutty bite (great for a more Italian-style steak salad).
• Crumbled goat cheese adds creaminess and tang.
• Blue cheese if you’re craving a bolder, punchier flavor.

Protein Options

No ribeye on hand? No problem. These swaps work beautifully:

• Flank steak – leaner but flavorful, just be sure to slice it thinly against the grain.
• Grilled chicken for a lighter protein option.
• Salmon or shrimp for a pescatarian version.
• Crispy tofu or tempeh to make it vegetarian while still protein-packed.

Dressing Twists

The homemade balsamic reduction is a star here, but you can switch it up with:

• Lemon vinaigrette for a lighter, zesty version (great with Parmesan and arugula).
• Honey mustard dressing for a sweet-savory combo.
• Green goddess or tahini dressing if you’re looking for a creamier, herby alternative.

Add-Ins for Extra Flavor & Texture

Elevate your salad with ingredients that add crunch, sweetness, or richness:

• Roasted chickpeas – high-protein and crunchy (plus gluten-free).
• Toasted walnuts or pecans – perfect for autumn vibes.
• Cherry tomatoes – for juicy bursts of flavor.
• Thinly sliced apples or pears – amazing with balsamic and feta.
• Hard-boiled eggs – turns this salad into a steak-and-egg protein powerhouse.

Gluten-Free Notes

This steak arugula salad is naturally gluten-free. However, always check the labels of your ingredients, especially the balsamic vinegar and feta cheese, to ensure they don’t contain any hidden gluten. If you’re adding any store-bought dressings or marinades, verify their gluten-free status as well.

Frequently Asked Questions

Can I prepare the steak ahead of time?

Yes, you can sear the steak in advance and store it in the refrigerator. When ready to serve, let it come to room temperature or warm it slightly before slicing and adding to the salad.

What can I use instead of honey in the dressing?

Maple syrup or agave nectar are great alternatives to honey and will provide a similar sweetness to the balsamic dressing.

How can I make this salad more filling?

Adding grains like quinoa or farro can increase the satiety of the salad. Roasted sweet potatoes or chickpeas are also excellent additions for extra substance.

Is there a dairy-free option for this salad?

Absolutely! Omit the feta cheese or replace it with a dairy-free cheese alternative. You can also add more avocado for creaminess.

How long can I store leftovers?

The salad is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the arugula may wilt, and the avocado may brown slightly.

Enjoy!

This arugula and steak salad is one of those recipes that you just keep going back to—simple ingredients, bold flavor, and balanced in a way that feels fresh but still so filling. It’s a go-to when you want something quick and nourishing that doesn’t feel like a compromise. Whether it’s dinner for two or a meal prep moment, it checks all the boxes. Save it, make it on repeat, and tweak it however you like—this one’s meant to be lived in.

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy