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).
Servings: 2 Servings
Ingredients
- 2 Pounds Steak ribeye is my favorite
- 3-4 Cups Arugula
- 1 Shallot
- 3 Green Onions
- 2 Avocados
- 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 the shallot, chop the green onions, and cube the avocados. In a large bowl, toss them with the arugula and lemon juice.
- Let the ribeye sit at room temp for 10 minutes. Season with salt, pepper, and garlic powder. Sear in a hot cast iron skillet for 3–4 minutes per side for medium-rare. Let rest for 5–10 minutes, then slice thinly against the grain.
- While the steak is resting, prepare the homemade balsamic dressing. In a small saucepan, add 1 cup of balsamic vinegar and ¼ 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
- Add sliced steak to the arugula mix, drizzle with balsamic dressing, sprinkle with feta, and toss to combine. Serve immediately.
