This Steak Arugula Salad brings together juicy ribeye, arugula, shallots, avocado, feta, and a rich honey balsamic for a dinner that's refined without being complicated. It's hearty, fresh, and ready in under 30 minutes.
As a recipe developer, I've spent years creating delicious salad recipes while perfecting how to cook a steak with a great sear & a tender, juicy center. Big, bold salads are one of my specialties, and this arugula steak salad is a staple recipe I make for family and friends who always ask for it again.
A Quick Look At The Recipe
- Total Time: 25 minutes
- Recipe Difficulty: Easy
- Cooking Method: Pan-seared
- Main Ingredients: Ribeye steak, arugula, avocado, feta
- Dietary Info: Gluten-free, low-carb, high-protein
- Serves: 4
- Calories: 820 per serving
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The perfect summer salad. Made this last night and everyone loved it!
- annie
What makes this the best salad with steak is the balance of flavors and textures. Fresh arugula pairs perfectly with ribeye, while the avocado & feta bring everything together, & the simple honey balsamic adds depth & sweetness.
Love salads? You have to try my Spinach and Arugula Salad, Berry Pecan Arugula and Spinach Salad, or Peach Balsamic Steak Salad!
Why You'll Love This Recipe
- Quick & Easy: Ready in 25 minutes from start to finish, it's a perfect weeknight dinner or last-minute meal when you're entertaining guests.
- Naturally Gluten-Free: Every ingredient works for gluten-free diets without modifications or substitutions.
- Meal Prep Friendly: You can sear the steak ahead and store salad ingredients separately for grab-and-go lunches.
- Nutrient Dense: Packed with protein, healthy fats from avocado, and vitamin-rich greens.
Key Ingredients
- Ribeye Steak: Well-marbled ribeye delivers the best flavor and tenderness when seared. Look for USDA Choice or Prime with marbled fat for juicy results.
- Arugula: A bold green that holds its own against rich steak and won't wilt right away, adding balance that lighter lettuces can't.
- Avocado: Adds creamy texture and healthy fats. Choose one that gives slightly when pressed.
- Feta Cheese: Salty and tangy, feta balances the richness of the steak. Sheep's milk feta has the best texture and flavor.
- Balsamic Vinegar: Reduced with a touch of honey, it becomes a glossy glaze that ties everything together. Quality balsamic makes a big difference.
- Shallots: Mild, slightly sweet, and aromatic, raw shallots add flavor without overpowering the salad.
Substitutions & Variations
- Protein Swaps: Use flank, sirloin, or skirt steak for a leaner option. Slice thinly against the grain. You can also swap steak for salmon, shrimp, or tempeh.
- Greens & Cheese: Swap arugula for baby spinach or spring greens. Switch feta for Parmesan, goat cheese, or blue cheese.
- Dressing & Avocado: For the dressing, use balsamic, lemon vinaigrette, or red wine vinegar with a touch of honey. For a vegan-friendly version, swap honey with maple syrup or agave. Replace avocado with roasted chickpeas for healthy fats & plant-based protein, or leave it out entirely.
- Variations: Add roasted squash, dried cranberries, apple slices, and candied pecans. Toss with maple-Dijon vinaigrette for a seasonal twist.
How To Make A Steak Arugula Salad
- Step 1: Dice 1 shallot, finely chop 3 green onions, and slice 2 ripe avocados into bite-sized pieces. In a large bowl, combine 4 cups of arugula, then add the shallots, green onions, and avocado. Squeeze the juice of 1 lemon over all of the ingredients.
- Step 2: Let the ribeye sit at room temperature for 10 minutes prior to cooking. Pat dry, then season with salt, pepper, and garlic powder. Heat a cast-iron skillet with a splash of avocado oil (or a neutral oil with a high smoke point) over very high heat until the oil is shimmering. Sear the steak 3-4 minutes on one side, then flip the steak. Once flipped, reduce the heat to medium-high and cook another 3-4 minutes or until it reaches an internal temperature of 125 -130°F. Transfer to a cutting board and let rest for 5-10 minutes. Your steak will continue cooking, and the juices will redistribute during this time and reach an internal temperature of around 135°F, for medium rare.
- Step 3: In a small bowl, whisk together the balsamic vinegar and honey. Set aside. Slice the rested steak against the grain into thin strips.
- Step 4: Add the steak to the salad, then drizzle with the balsamic-honey dressing, & sprinkle the crumbled feta on top. Gently toss the salad, and serve immediately while the steak is warm.
Expert Tips
- Room Temperature Steak: Let the steak sit out at least 10 minutes before cooking so the center cooks evenly, and you avoid a gray overcooked band around the edges.
- Don't Crowd the Pan: Cook in batches if your skillet isn't large enough. Crowding drops the temperature, causing the steak to steam instead of developing a proper sear.
- Slice Against the Grain: Cut perpendicular to the muscle fibers. This shortens the fibers, making every bite tender.
- Dry Your Steak: Pat completely dry before seasoning. Moisture prevents a good crust from forming.
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Pairing Ideas
This salad also pairs beautifully with other proteins, such as my Grilled Chicken Thighs or my Baked Salmon Recipe!
If you love salads, try my Cucumber and Pepper Salad, Kale and White Bean Salad, Warm Kale Salad, Blue Cheese Wedge Salad, or Quinoa Cucumber Salad with Lemon Chicken!
Steak Arugula Salad Frequently Asked Questions
The best salad to go with steak is one that balances the richness of the beef with fresh, bright flavors. An arugula-based salad is ideal, pairing tender greens with creamy avocado, tangy cheese, diced shallots, and a squeeze of lemon. For a seasonal twist, add grilled peaches, snap peas, cherry tomatoes, or quinoa. The key is mixing textures and flavors: creamy, tangy, crunchy, and acidic to complement the savory steak.
A balsamic-based dressing works perfectly with a steak and arugula salad. A simple balsamic and honey mixture or a lemon balsamic vinaigrette enhances both the greens and the steak without overpowering them. Dress the salad just before serving to keep the arugula crisp and fresh.
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📖 Recipe
Steak Arugula Salad
Ingredients
- 2 Pounds Steak ribeye is my favorite
- 4 Cups Arugula
- 1 Shallot sliced
- 3 Green Onions chopped
- 2 Avocados sliced
- ½ Cup Feta Cheese
- 1 Lemon juiced
- 1 Cup Balsamic Vinegar
- ¼ Cup Honey
- 2 Teaspoons Salt
- 2 Teaspoons Pepper
- 1 Tablespoon Garlic Powder
Instructions
- Dice 1 shallot, finely chop 3 green onions, slice 2 ripe avocados into bite-sized pieces. In a large bowl, combine 4 cups of arugula, then add the shallots, green onions, and avocado. Squeeze the juice of 1 lemon over all of the ingredients.
- Let the ribeye sit at room temperature for 10 minutes prior to cooking. Pat dry, then season with salt, pepper, and garlic powder. Heat a cast-iron skillet with a splash of avocado oil (or a neutral oil with a high smoke point) over very high heat until the oil is shimmering. Sear the steak 3-4 minutes on one side, then flip the steak. Once flipped, reduce the heat to medium-high and cook another 3-4 minutes or until it reaches an internal temperature of 125 -130°F. Transfer to a cutting board and let rest for 5-10 minutes. Your steak will continue cooking, and the juices will redistribute during this time to reach an internal temperature of around 135°F, for medium rare.
- In a small bowl, whisk together the balsamic vinegar and honey. Set aside. Slice the rested steak against the grain into thin strips.
- Add the steak to the salad, then drizzle with the balsamic-honey dressing, & sprinkle the crumbled feta on top. Gently toss the salad, and serve immediately while the steak is warm.
Notes
- Room Temperature Steak: Let the steak sit out at least 10 minutes before cooking so the center cooks evenly, and you avoid a gray overcooked band around the edges.
- Don't Crowd the Pan: Cook in batches if your skillet isn't large enough. Crowding drops the temperature, causing the steak to steam instead of developing a proper sear.
- Slice Against the Grain: Cut perpendicular to the muscle fibers. This shortens the fibers, making every bite tender.
- Dry Your Steak: Pat completely dry before seasoning. Moisture prevents a good crust from forming.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Bella says
The tahini dressing is a game changer!!🤤
Emmy Clinton says
Truly so delicious!!
Annie says
The perfect summer salad. Made this last night and everyone loved it!